Coconut Meringue Pie Recipe

Ingredients:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons butter
  • ¾ cup sweetened flaked coconut
  • 1 baked, cooled 9-inch pie shell
  • ¼ cup toasted coconut

Preparation:

  1. Preheat oven to 350°F.
  2. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes.
  3. Remove from heat and set aside.
  4. In a seperate bowl, beat the egg yolks. Whisking vigorously, slowly stir 1 cup of the hot milk mixture into the yolks. Stir the warmed yolks into the remainder of the milk mixture and bring to a gentle boil. Cook, stirring for 2 minutes.
  5. Remove from heat and add the butter and vanilla, stirring until the butter has melted. Add the coconut, blending well.
  6. Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
  7. Sprinkle with toasted coconut.
  8. Cool completely before serving.

Meringue

  • 4 egg whites, at room temperature
  • ½ cup of sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Using an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes. Add vanilla and beat just to blend.

Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Bluebonnet Cafe’s famous Coconut Meringue Pie recipe – as seen on TV…

Source 

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