Favorite Coconut Meringue Pie

Favorite Coconut Meringue Pie
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

1
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.
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2
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
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RiceRice
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3
Bake on a lower oven rack 20-25 minutes or until edges are golden brown.
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4
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°.
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Aluminum FoilAluminum Foil
5
In a small heavy saucepan, mix sugar, cornstarch and salt.
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SugarSugar
SaltSalt
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6
Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
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7
Remove from heat.
8
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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9
Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted.
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CoconutCoconut
VanillaVanilla
ButterButter
10
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.
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Egg WhitesEgg Whites
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11
Transfer hot filling to crust.
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12
Spread meringue evenly over filling, sealing to edge of crust.
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13
Sprinkle with flaked coconut.
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Coconut FlakesCoconut Flakes
14
Bake 12-15 minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
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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.
Chateau Chantal Late Harvest Riesling
Chateau Chantal Late Harvest Riesling
DifficultyHard
Ready In45 m.
Servings8
Health Score0
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