Favorite Coconut Meringue Pie

Name: Favorite Coconut Meringue Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 118 milliliters flaked coconut; 59 milliliters cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 3 egg yolks, lightly beaten; 8 servings Pastry for single-crust pie (9 inches); 473 milliliters milk; 0 teaspoons salt; 6 Tbsps sugar; 1 teaspoons vanilla extract

The recipe Favorite Coconut Meringue Pie can be made in roughly 45 minutes. This recipe makes 8 servings with 181 calories, 5g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have butter, coconut, vanillan extract, and a few other ingredients on hand, you can make it. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

Ingredients you will need

Dried Beans

Rice

Equipment you will use

Aluminum Foil

Bake on a lower oven rack 20-25 minutes or until edges are golden brown.

Equipment you will use

Oven

Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.

Equipment you will use

Wire Rack

Oven

Aluminum Foil

In a small heavy saucepan, mix sugar, cornstarch and salt.

Ingredients you will need

Corn Starch

Sugar

Salt

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Sauce Pan

Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

Ingredients you will need

Milk

Equipment you will use

Whisk

Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes.

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Egg Yolk

Equipment you will use

Whisk

Bowl

Frying Pan

Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted.

Ingredients you will need

Coconut

Vanilla

Butter

For meringue, in a small bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

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Bowl

Transfer hot filling to crust.

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Crust

Spread meringue evenly over filling, sealing to edge of crust.

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Crust

Sprinkle with flaked coconut.

Ingredients you will need

Coconut Flakes

Bake 12-15 minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter 118milliliters

flaked coconut 59milliliters

cornstarch 0teaspoons

cream of tartar 3

egg whites 3

egg yolks, lightly beaten 8servings

Pastry for single-crust pie (9 inches)473milliliters

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.