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Ingredients

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Directions

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  • Prepare the piecrust.

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For filling:
  • In a medium saucepan, stir together the 1 cup sugar, cornstarch, and salt. Gradually stir in the half-and-half or light cream. Cook and stir over medium-high heat until the filling mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat.

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  • Place egg yolks in a small bowl and beat with a rotary beater or fork till combined. Gradually stir about 1 cup of the hot filling into yolks. Pour egg yolk mixture into hot filling. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

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  • Stir in the 1/3 cup coconut, butter or margarine, coconut extract, and the 1/4 teaspoon vanilla. Keep the filling warm while preparing meringue.

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For the meringue:
  • In a large mixing bowl, stir together the egg whites, the 1/2 teaspoon vanilla, and cream of tartar. Beat the mixture with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed for about 4 minutes more or until meringue mixture forms stiff, glossy peaks (tips stand straight) and all of the sugar dissolves.

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  • Pour warm filling into baked pastry shell. Spread meringue over warm filling and seal to edge of crust. If you like, sprinkle with toasted coconut.

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  • Bake the meringue-topped pie in a 350 degree F oven for 15 minutes. Cool on a wire rack 1 hour. Chill for 3 to 6 hours before serving. Store the pie, covered, in the refrigerator. Makes 8 servings.

Nutrition Facts

499 calories; 27 g total fat; 152 mg cholesterol; 249 mg sodium. 57 g carbohydrates; 1 g fiber;

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