Serves: 8
Total Calories: 197
1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°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°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.
This Coconut Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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