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Granny’s Garden Coconut Meringue Pie

  • 6-8

Submitted by Granny’s Garden


  • 1 ½ C all-purpose flour
  • ½ tsp salt
  • ½ C shortening
  • ¾ C sugar
  • 3 Tbsp cornstarch
  • ¼ tsp salt
  • 2 C whole milk
  • 3 egg yolks (reserve whites for meringue)
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1 C sweetened, shredded coconut, plus ⅓ C for topping
  • 3 egg whites, at room temperature
  • ⅛ tsp cream of tartar
  • 1 tsp vanilla
  • 6 Tbsp sugar


Preheat oven to 450º. For crust, add flour, salt and shortening to food processor; gradually add 4 to 5 tablespoons cold water, pulsing until it forms a ball. (Or, mix in bowl by hand using pastry cutter.) With floured hands, gather dough, forming into flattened ball. Flour dough on all sides. Roll out on floured parchment paper on top of a thin towel. Prick dough thoroughly with a fork. 

Place parchment with dough onto greased, 9-inch pie pan. Bake about 9 minutes. Cool. 

For filling, combine sugar, cornstarch, salt, milk and yolks in medium saucepan; stir constantly with whisk on medium heat 7 or 8 minutes, until thick and bubbly. Remove from stove; stir in butter, vanilla and 1 cup coconut. Pour into baked crust.

For meringue, using metal mixing bowl, beat egg whites, cream of tartar and vanilla at high speed until stiff peaks form. Add 6 tablespoons sugar; beat until glossy. 

Gently spoon meringue over filling; swirl and twist meringue with back of spoon. Sprinkle with coconut. Bake at 350o for 15 minutes. Cool on wire rack; chill for 3 hours before serving. 

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