Coconut Cream Meringue Pie
Coconut Cream Meringue Pie is an moderately easy dinner. Made with 2/3 c. sugar, 1/4 c. cornstarch, 1/4 tsp. salt, 2 c. milk and 3 egg yolks, lightly beaten, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
In a heavy saucepan or top of double boiler, combine all the first eight ingredients and stir until smooth.
Turn up heating unit to medium high; bring mixture to a boil.
Cook until thickened, stirring constantly, to avoid sticking or scorching. Remove from heat.
Pour hot filling into baked crust.
Spread with prepared meringue, sealing edges to crust.
Sprinkle with flaked coconut.
Bake at 350Β° for 13 to 15 minutes or until golden brown. Cool on a wire rack.
Refrigerate leftovers.
Yield
6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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