Coconut Cream Meringue Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2/3 C water1/4 C cornstarch1/4 teaspoon salt2 C soy milk3 egg yolks1 cup coconut2 tablespoons butter1/2 teaspoon vanilla1 pie crust, bakedMERINGUE3 egg whites1/4 teaspoon cream of tartar6 tablespoons sugar1/2 coconut
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.
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.
Nutritional Info 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
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