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Toasted Coconut Lemon Meringue Pie

Southern.Crockpot's picture
Ingredients
  Lemon pudding and pie filling mix 3 3⁄8 Ounce (1 Package)
  Sugar 3⁄4 Cup (12 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Eggs 2 , separated
  Pastry shell 1 , baked (1 Package)
  9 inch baked pastry shell 1
  Egg white 1
  Toasted coconut 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1) In a glass bowl, combine the pudding mix with 1/2 cup sugar.
2) Into this, pour water and then add egg yolks. Mix well.

MAKING
3) Cook this pudding mixture on high power for 8 1/2 to 11 minutes or until thickened. Stir occasionally.
4) Let it stand in the oven for 5 minutes.
5) Now, pour the pudding into prepared crust.
6) Let the pudding cool for 10 minutes.

FINALIZING
7) Meanwhile, beat all the egg whites until soft.
8) Gradually add the remaining sugar and beat until the mix is stiff.
9) Spread the fluffy meringue onto the pudding.
10) Sprinkle coconut on top.
12) Heat on high power for 4 to 5 minutes or until meringue is set.

SERVING
13) Cool the pudding for about 4 to 5 hours before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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