Pie-O-Neer Coconut Cream Meringue Pie

James Carrier

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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 36%
  • Protein: 6.6g
  • Fat: 16g
  • Saturated fat: 8.5g
  • Carbohydrate: 57g
  • Fiber: 1.1g
  • Sodium: 234mg
  • Cholesterol: 101mg

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

Preparation

  1. 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. 2. Scatter coconut over bottom of pastry.
  3. 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. 4. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.
  5. 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. 6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
  7. 7. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.
  8. 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.
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