Ingredients
  • 1   Keebler® Ready Crust® Chocolate Pie Crust
  • 1   egg yolk, slightly beaten
  • 1/2  cup sugar
  • 1/3  cup all-purpose flour
  • 2   cups milk
  • 3   egg yolks, beaten
  • 3/4  cup flaked coconut
  • 1   tablespoon margarine or butter
  • 1   teaspoon vanilla
Meringue
  • 3   egg whites
  • 1/2  teaspoon vanilla
  • 1/4  teaspoon cream of tartar
  • 1/3  cup sugar
  • 2   tablespoons flaked coconut
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How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Directions
1. 
Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350 degrees F for 5 minutes.
2. 
In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.
3. 
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.
4. 
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.
5. 
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.

nutrition information

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
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