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Double Coconut Cream Meringue Pie Recipe

Double Coconut Cream Meringue Pie Recipe

8 servings



Basic Pie Crust

3/4 cup sugar

1/3 cup cornstarch

1/8 teaspoon salt

2 cups fat-free milk

1/2 can light coconut milk

2 egg yolks

1 teaspoon vanilla

1 tablespoons margarine or butter

1/4 cups plus 2 tablespoons flaked coconut, divided

3 egg whites

1/4 teaspoon cream of tartar


Make Basic Pie Crust using a 9-inch pie pan. Bake and cool on wire rack.


Combine 1/2 cup sugar, cornstarch, and salt in medium saucepan, whisk in milk and coconut milk. Heat to boiling, whisking until thickened, about 1 minute. Whisk about 1/2 the milk mixture into egg yolks, whisk yolk mixture back into saucepan. Cook over medium-low heat, whisking 1 minute. Remove from heat, stir in vanilla, margarine and 1/4 cup coconut. Pour into crust.


Beat egg whites and cream of tartar to soft peaks in medium bowl, beat to stiff peaks, adding remaining 1/4 cup sugar gradually. Spread meringue over hot filling, sealing to edge of crust, sprinkle with 2 tablespoons coconut. Bake at 400 degrees until meringue is browned, about 5 minutes, cool on wire rack. Refrigerate until chilled, 3 to 4 hours.

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