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Cook Time : 1hr 
Course : Dessert
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Coconut Pie Recipe

From Diana Rattray,
Your Guide to Southern Food.
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This rich fresh coconut pie is topped with a flavorful lime meringue topping.

INGREDIENTS:

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon nutmeg
  • 1 whole egg and 2 egg yolks
  • 2 cups grated fresh coconut
  • 3/4 teaspoon vanilla
  • 3/4 cup milk
  • 9-inch unbaked pie shell
  • .
  • Meringue
  • 2 egg whites
  • 1 tablespoon lime juice
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla

PREPARATION:

Place 1 whole egg and 2 egg yolks in a medium mixing bowl; beat. Place 2 egg whites in another bowl and set aside for meringue.

Cream sugar, butter, and nutmeg in a large mixing bowl. Add coconut to the beaten eggs along with vanilla and milk; add to creamed mixture. Mix well and pour into the unbaked pie shell. Bake at 425° for 10 minutes; reduce heat to 350° and bake 30 to 40 minutes longer, or until firm in center. Top with meringue and brown lightly at 350° for 15 minutes.

To make meringue, beat the two egg whites until they form soft peaks. Gradually beat in the 1/4 cup sugar. Fold in lime juice and 1/4 teaspoon vanilla. Beat until stiff and spread on the pie.

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