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Coconut Cream Meringue Pie 1 unbaked pastry shell (9 inches) 6 tablespoons sugar 5 tablespoons all-purpose flour 1/4 teaspoon salt 2 cups milk 3 egg yolks, lightly beaten 2 teaspoons vanilla extract 1 cup flaked coconut MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 cup flaked coconut Directions Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350°F/180C for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator. Yield: 6-8 servings. Taste of Home
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