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Coconut Meringue Pie

Yield one 9-inch pie


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 eggs, separated
  • 2 1/2 cups milk
  • 1 1/4 cups flaked coconut, divided
  • 1/2 teaspoon vanilla extract
  • 1 baked (9-inch) pastry shell
  • 3/4 cup sugar

How to Make It

  1. Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks until thick and lemon colored; add to sugar mixture, mixing well. Add milk; cook over boiling water, stirring constantly, 20 minutes or until mixture is very thick and smooth.

  2. Remove from heat; gently stir in 1 cup coconut and vanilla. Pour filling into pastry shell.

  3. Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut. Bake at 375° for 15 minutes or until meringue is golden brown. Cool to room temperature; chill.

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