Name: Coconut Meringue Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Dough for single-crust pie -; 3/4 cup sugar -; 1/4 cup cornstarch -; 1/4 teaspoon salt -; 2 cups whole milk -; 4 large egg yolk, lightly beaten -; 1 cup sweetened shredded coconut, finely chopped -; 2 tablespoons butter -; 1/2 teaspoon vanilla extract -; MERINGUE: -; 4 large egg white, room temperature -; 1/4 teaspoon cream of tartar -; 1/2 teaspoon vanilla extract -; 1/2 cup sugar -; 1/2 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Meringue Pie

1. Dough for single-crust pie -

2. 3/4 cup sugar -

3. 1/4 cup cornstarch -

4. 1/4 teaspoon salt -

5. 2 cups whole milk -

6. 4 large egg yolk, lightly beaten -

7. 1 cup sweetened shredded coconut, finely chopped -

8. 2 tablespoons butter -

9. 1/2 teaspoon vanilla extract -

10. MERINGUE: -

11. 4 large egg white, room temperature -

12. 1/4 teaspoon cream of tartar -

13. 1/2 teaspoon vanilla extract -

14. 1/2 cup sugar -

15. 1/2 cup sweetened shredded coconut, toasted -

How to cook deliciously - Coconut Meringue Pie

1. Stage

On a lightly floured surface, roll out the dough to 1/8-inch-thick circle and carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang beyond the rim of the pie plate, and flute the edges. Refrigerate for 30 minutes. Editor's Tip: Refrigerating the crust helps the dough firm up.

2. Stage

Preheat the oven to 425°F. Line the unpricked crust with a double thickness of foil and fill it with pie weights, dried beans or uncooked rice. Bake on the lower oven rack until the edges are light golden brown, 15 to 20 minutes. Remove the foil and weights, and continue to bake until the bottom of the crust is golden brown, three to six minutes. Let the crust cool on a wire rack. Editor's Tip: Let pie weights cool before storing. Beans and rice may be reused for pie weights but not for cooking.

3. Stage

Reduce the oven temperature to 325°. In a small heavy saucepan, mix the sugar, cornstarch and salt, then whisk in the milk. Cook and stir over medium heat until the mixture thickens and becomes bubbly. Reduce the heat to low. Cook and stir for two minutes longer. Remove the mixture from the heat. In a small bowl, whisk a small amount of the hot mixture into the beaten egg yolks. Return the mixture to the saucepan and bring it to a gentle boil. Cook and stir for two minutes. Remove the pan from heat and gently stir in the chopped coconut, butter and vanilla until the butter is melted.

4. Stage

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff, glossy peaks form.

5. Stage

Transfer the hot filling to the crust. Spread the meringue evenly over the filling, sealing it to the edge of the crust.

6. Stage

Bake the pie at 325° until the meringue is golden, 15 to 18 minutes.

7. Stage

Sprinkle the toasted coconut on top, then let the pie cool on a wire rack for one hour. Refrigerate for at least three hours before serving.