Coconut Cream Meringue Pie

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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

Introduction

Betty Sitzman made this recipe and posted it at allrecipes.com. Betty Sitzman made this recipe and posted it at allrecipes.com.

Minutes to Prepare: 30

Minutes to Cook: 15

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.