Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Scatter coconut over bottom of pastry.

  • 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.

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

  • 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.

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

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

  • 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.

Source

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

Nutrition Facts

399 calories; calories from fat 36%; protein 6.6g; fat 16g; saturated fat 8.5g; carbohydrates 57g; fiber 1.1g; sodium 234mg; cholesterol 101mg.
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