Bake pie crust according to package directions. Set oven to 375 degrees. Separate eggs.
Coconut-lovers will rejoice with this chilled coconut meringue pie. Note to self: never turn down coconut . . . or pie.
Servings and Ingredients
|1 (9-inch) Hy-Vee frozen deep dish pie crust|
|3 Hy-Vee large eggs|
|1 ½ c. plus 2 tbsp. Hy-Vee granulated sugar|
|⅓ c. Hy-Vee flour|
|¼ tsp. Hy-Vee salt|
|1 c. Hy-Vee unsweetened flake coconut|
|2 tbsp. Hy-Vee unsalted butter|
|1 tsp. plus 1/8 tsp. Hy-Vee vanilla extract, divided|
Things To Grab
- Heavy saucepan
- Large mixing bowl
- Electric mixer
- Wire cooling rack
For filling, combine 1 1/2 cups sugar, flour and salt in heavy saucepan. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Lightly beat egg yolks with fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling. Return to heat and cook and stir 2 minutes more. Remove from heat. Stir in coconut, butter and 1 teaspoon vanilla. Keep filling warm.
For meringue, combine egg whites and 1/8 teaspoon vanilla in a large mixing bowl. Beat with electric mixer on medium until soft peaks form. With mixer running, gradually add 2 tablespoons sugar and continue beating until stiff glossy peaks.
Pour warm filling into baked pie shell. Spread meringue over warm filling; seal meringue to edge of crust. Bake for 15 to 20 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate 3 to 6 hours before serving.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 80mg
- Sodium: 230mg
- Total Carbohydrates: 64g
- Protein: 8g
Hy-Vee unsweetened coconut flakes package