ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pie-O-Neer Coconut Cream Meringue Pie

James Carrier
Yield Makes 8 servings
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry,or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pie pan.

Ingredients

  • Pastry for a 9-inch single-crust pie
  • 1 cup sweetened flaked dried coconut
  • 1 1/3 cups sugar
  • 1/4 cup plus 1 1/2 teaspoons cornstarch
  • 2 1/4 cups whole milk
  • 3 large eggs, separated
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt

Nutrition Information

  • calories 399
  • caloriesfromfat 36 %
  • protein 6.6 g
  • fat 16 g
  • satfat 8.5 g
  • carbohydrate 57 g
  • fiber 1.1 g
  • sodium 234 mg
  • cholesterol 101 mg

How to Make It

  1. With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack.

  2. Scatter coconut over bottom of pastry.

  3. In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.

  4. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.

  5. In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.

  6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.

  7. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.

  8. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day.

Pie-O-Neer Cafe, Pie Town, New Mexico