Coconut Lemon Meringue Pie
|Lemon pudding and pie filling mix||3 1⁄4 Ounce (1 Package)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Eggs||2 , separated|
|9 inch pastry crust||1 , baked|
|Toasted coconut||1⁄3 Cup (5.33 tbs)|
Set Power Select at HIGH.
In medium glass bowl, combine pudding mix and 1/2 cup sugar; stir in water and egg yolks.
Heat 4 1/2 to 6 minutes or until mixture is thickened, stirring twice; let cool 5 minutes.
Pour pudding into prepared crust; let cool 10 minutes.
Meanwhile, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff.
Spread meringue onto pie; sprinkle with coconut.
Heat 3 to 3 1/2 minutes or until meringue is set.
Cool completely before serving.