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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 434.1
  • Total Fat: 18.3 g
  • Cholesterol: 98.6 mg
  • Sodium: 265.5 mg
  • Total Carbs: 61.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.6 g

View full nutritional breakdown of Coconut Cream Meringue Pie calories by ingredient
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Coconut Cream Meringue Pie

Submitted by: MOTIVATED100

Introduction

Betty Sitzman made this recipe and posted it at allrecipes.com. Betty Sitzman made this recipe and posted it at allrecipes.com.
Number of Servings: 6

Ingredients

    2/3 C water
    1/4 C cornstarch
    1/4 teaspoon salt
    2 C soy milk
    3 egg yolks
    1 cup coconut
    2 tablespoons butter
    1/2 teaspoon vanilla
    1 pie crust, baked
    MERINGUE
    3 egg whites
    1/4 teaspoon cream of tartar
    6 tablespoons sugar
    1/2 coconut

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cool and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the coconut, butter and vanilla until the butter is melted. Pour hot filling into the already baked crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff gloddy peaks form and sugar is dissolved. Spread evenly over the hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees for 15 minutes until the meringue is golden. Cool for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Number of Servings: 6

Recipe submitted by SparkPeople user MOTIVATED100.






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Member Ratings For This Recipe

  • not too mention way too high in calories for a dessert. Maybe the problem is that the servings are too big? and maybe if the butter was substituted with smart balance of one of those low calorie spreads, and maybe lowfat milk instead of soy milk? - 12/9/08

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  • Sounds good, but definately not a diet friendly dessert. - 12/8/08

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  • I can't make this even though it sounds yummy. Way to high in sugars - 12/8/07

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