Coconut Meringue Pie
Recipe from Ready Crust
Prep Time: 20 mins
Total Time: 4 hrs 35 mins
see savings1Keebler® Ready Crust® Chocolate Pie Crust
see savings1egg yolk, slightly beaten
see savings1/2 cupsugar
see savings1/3 cupall-purpose flour
see savings2 cupsmilk
see savings3egg yolks, beaten
see savings3/4 cupflaked coconut
see savings1 tablespoonmargarine or butter
see savings1 teaspoonvanilla
see savings3egg whites
see savings1/2 teaspoonvanilla
see savings1/4 teaspooncream of tartar
see savings1/3 cupsugar
see savings2 tablespoonsflaked coconut
Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350 degrees F for 5 minutes.
Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in 3/4 cup coconut, margarine or butter and 1 teaspoon vanilla. Keep warm.
In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with 2 tablespoons coconut. Bake on baking sheet at 350 degrees F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.
Per Serving: cal. (kcal) 310, Fat, total (g) 12, chol. (mg) 110, sat. fat (g) 5, carb. (g) 46, Trans fatty acid (g) 2, fiber (g) 1, sugar (g) 33, pro. (g) 6, vit. A (IU) 194, sodium (mg) 190, calcium (mg) 81, Percent Daily Values are based on a 2,000 calorie diet
Food Blogs We Love