Orange Coconut Meringue Pie

• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3/4 cup orange juice
• 3 large egg yolks, lightly beaten
• 3/4 cup sweetened shredded coconut
• 2 tablespoons butter
• 1 tablespoon grated orange zest
• 2 tablespoons lemon juice
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell.
3. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
4. Bake at 350u0b0 for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

sugar, cornstarch, allpurpose, salt, water, orange juice, egg yolks, coconut, butter, orange zest, lemon juice, pastry shell, egg whites, vanilla, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/orange-coconut-meringue-pie/ (may not work)