COCONUT CREAM MERINGUE PIE
This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.
Provided by CookingONTheSide
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, combine the sugar, cornstarch and salt.
- Gradually stir in milk until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
- For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
- Add cream of tartar, beat until soft peaks form.
- Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
- Pour hot filling into crust.
- Spread with meringue, sealing edges to crust.
- Sprinkle with flaked coconut.
- Bake at 350 degrees for 13-15 minutes or until golden brown.
- Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
- Refrigerate leftovers.
Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3
COCONUT CREAM MERINGUE PIE
This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.
Provided by Mad Butcher
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
- Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g
FAVORITE COCONUT MERINGUE PIE
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CREAM MERINGUE PIE
Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. -Joyce Reece, Mena, Arkansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. 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 for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Nutrition Facts : Calories 366 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT MERINGUE PIE
Steps:
- For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
- In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
- In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
- While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
- For the topping: Preheat the oven to 350 degrees F.
- Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
- Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.
THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
Steps:
- For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
- Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
- For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
COCONUT MERINGUE PIE
Many people have enjoyed an afternoon stop at the Blue Bonnet Cafe in Marble Falls, Texas on US Hwy 281. It's one of Texas' famous old diners which has a "pie happy hour" every weekday afternoon. If you can't make it, this coconut meringue pie recipe is almost good enough to take you there. You'll enjoy this pie served cold. This recipe is from the excellent restaurant collection, The Texas Hill Country: A Food and Wine Lover's Paradise.
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preparation: Preheat oven to 350°F. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes. Remove from heat and set aside. In a seperate bowl, beat the egg yolks. Whisking vigorously, slowly stir 1 cup of the hot milk mixture into the yolks. Stir the warmed yolks into the remainder of the milk mixture and bring to a gentle boil. Cook, stirring for 2 minutes. Remove from heat and add the butter and vanilla, stirring until the butter has melted. Add the coconut, blending well. Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned. Sprinkle with toasted coconut. Cool completely before serving. Meringue 4 egg whites, at room temperature ½ cup of sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar Using an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes. Add vanilla and beat just to blend. Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
COCONUT MERINGUE PIE (OLD RECIPE)
One more pie from my Mother's notebook. There are no clues as to where she got it, or when, but it sounds really good to me. It is a flour based custard with meringue, topped with 1/2 cup of coconut, which is a lot of coconut on top. When browning the meringue, don't burn the coconut!! (The picture is a representation -- your...
Provided by Marcia McCance
Categories Puddings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 F -- for the meringue.
- 2. In a double boiler combine the sugar, flour, and salt
- 3. Add the milk and slightly beaten egg yolks, mixing well
- 4. Cook for 10 minutes, stirring constantly
- 5. Add 1 Cup of coconut and vanilla, cool slightly
- 6. Turn into pie shell (This is the old tyme way of saying "pour" it into the pie shell.)
- 7. Meringue: Beat three egg whites until stiff, gradually add six tablespoons of sugar and continue beating until stiff.
- 8. Cover pie with meringue, and sprinkle the remaining 1/2 cup of coconut on top.
- 9. Brown the meringue in a 400 F oven for 5 minutes (or until browned).
- 10. NOTE: Do not let the meringue sit after it has been made, or it will become weepy. For best results just make it, spread it, sprinkle the coconut, and put it in the preheated oven to brown immediately. The coconut will toast during this process, too, but be careful not to over do it.
COCONUT MERINGUE PIE
Make and share this Coconut Meringue Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 36m
Yield 9 pies
Number Of Ingredients 12
Steps:
- For the pie:
- In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
- In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
- In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
- While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
- For the topping:
- Preheat the oven to 350 degrees F.
- Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
- Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.
Nutrition Facts : Calories 2945.8, Fat 107.4, SaturatedFat 46.9, Cholesterol 122.5, Sodium 1381.7, Carbohydrate 462.8, Fiber 8.6, Sugar 314.4, Protein 39.4
COCONUT CREAM PIE
This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!
Provided by Erin Indahl-Fink
Time 50m
Number Of Ingredients 12
Steps:
- Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn't puff up during baking. Let cool completely.
- In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken. When it starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. Continue to whisk the hot mixture for one minute more then promptly remove from the heat. Whisk in the melted butter, vanilla and coconut. Pour custard into the cooled pie shell. Cover with plastic wrap and chill.
- For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm. Add the meringue to the chilled custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking. Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Chill pie until ready to serve. Enjoy!
Nutrition Facts : Calories 2787 calories, Carbohydrate 345 grams carbohydrates, Cholesterol 718 milligrams cholesterol, Fat 153 grams fat, Protein 43 grams protein, SaturatedFat 113 grams saturated fat, ServingSize 1/8 of pie, Sodium 1994 milligrams sodium, Sugar 249 grams sugar
COCONUT MERINGUE PIE
I love baking & this is one of my favorite things to make. So pretty when it's done. I made several for the hunters at the lodge I cook for during hunting season, as well as I used to make them in restaurants.
Provided by Peggi Anne Tebben
Categories Other Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. *Make a single pie crust using this recipe. https://www.justapinch.com/recipes/dessert/pie/peggis-flaky-pie-crust.html?p=1 Allow to cool.
- 2. Combine first 3 ingredients in heavy saucepan.
- 3. In a bowl, combine milk & egg yolks. Gradually stir into sugar mixture & cook over med-high heat, stirring constantly until mixture thickens & boils or bubbles. Cook 1 minute, stirring constantly.
- 4. Remove from heat & stir in 1/2 cup coconut, butter & vanilla.
- 5. Immediately pour filling into baked pastry shell.
- 6. Cover the filling with waxed paper.
- 7. Beat egg whites (at room temperature)& cream of tartar on high speed of electric mixer for 1 minute.
- 8. Beat 2-4 minutes until stiff peaks form & sugar dissolves.
- 9. Remove wax paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Pile it up to form a peak in the middle & make ridges in it instead of smoothing out for a better effect.
- 10. Sprinkle meringue with 1/4 cup coconut.
- 11. Bake @ 350° for 12-15 minutes or until golden brown.
- 12. Cool in fridge completely before cutting.
COCONUT MERINGUE PIE
Provided by David Kern Stallworth
Categories Dessert Bake Coconut Summer Party Potluck Gourmet Alabama Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Prebake pie shell according to package instructions and cool completely.
- Preheat oven to 350°F.
- In a bowl whisk together yolks, cream of coconut, and buttermilk and stir in coconut. Pour filling into shell and bake in middle of oven 35 minutes, or until filling is set. Remove pie from oven and keep oven on.
- Make meringue immediately:
- In a large bowl with an electric mixer beat whites with cream of tartar until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon meringue onto pie, covering it completely and sealing meringue to pastry. Draw meringue up into peaks and bake in middle of oven until golden, about 15 minutes.
- Cool pie completely on a rack. Serve pie at room temperature.
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COCONUT-CUSTARD MERINGUE PIE RECIPE - GRACE PARISI | …
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3/5 Total Time 6 hrsServings 1
- Preheat the oven to 350°. Line a 9-inch glass pie plate with 1 rolled-out round of the Flaky Pie Crust. Trim the overhang to 1 inch, fold it under itself and crimp decoratively. Refrigerate until chilled, about 15 minutes.
- Line the pastry with foil and fill with pie weights or dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and weights. Bake for 10 minutes longer, until golden. Let cool completely.
- Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream, about 8 minutes.
- Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes. Strain the custard into the heatproof bowl. Stir in 1 1/4 cups of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.
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Ratings 9Total Time 4 hrs 5 minsCuisine AmericanCalories 228 per serving
- Line a pastry shell with heavy-duty foil, double layer. Bake for about 8 minutes at 450 F then remove the foil and continue baking for another 5 minutes. Once done, allow to cool on a wire rack.
- Combine together 1/4 teaspoon salt, 5 tablespoons of all-purpose flour, and 6 tablespoons of sugar in a large saucepan. Stir in 2 cups of milk until smooth.
- Stir-cook until bubbly and thickened over medium flame. Then turn the heat down and stir-cook for another 2 minutes. Turn off the heat.
- Stir a bit of hot filling into egg yolks and return all the mixture back to the saucepan, stirring constantly. Bring everything to a boil and stir-cook for 2 minutes. Turn off the heat and stir in 1 cup shredded coconut and 2 teaspoons vanilla extract. Pour this mixture over the crust.
LIME AND COCONUT MERINGUE PIE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Cakes And Baking
- For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring.
- Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges.
- Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans.
- For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated.
- Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle.
- For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer.
- Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse).
COCONUT MERINGUE PIE RECIPE - COCONUT CREAM PIE | THE ...
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Reviews 2Category DessertCuisine AmericanTotal Time 40 mins
- Prepare your crust. If making it from raw dough, bake it at 350 for 10-15 minutes. Do not use raw pie dough for this recipe. It must be pre-baked.
- In a medium mixing bowl, add the cream of tartar to the egg whites and use an electric mixer to beat the egg whites until soft peeks form.
- In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut oil (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit.
- Spoon the meringue over the hot pie filling, smoothing and distributing with a spatula. Try not to cover the crust with the meringue.
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Servings 10Total Time 24 hrsEstimated Reading Time 9 mins
- This is easier to make in a food processor. First mix the flour, salt, and sugar together in a bowl. Add the cold butter a bit at a time and pulse until the butter is pea-sized.
- First, you will want to brown your flaked coconut. For this, spread over a baking sheet lined with parchment paper and bake in a low oven for 5-10 minutes or until they are golden brown.
- In a small saucepan, combine sugar and water. Heat over high heat, brushing downsides of the pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.
COCONUT MERINGUE PIE - COOKIE MADNESS
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Ratings 1Servings 8Cuisine AmericanCategory Dessert
- Put the egg whites in a mixing bowl and have the cream of tartar, sugar and handheld mixer ready so that you can make the meringue quickly and put it on the hot filling.
- To make the filling, combine the egg yolks and sugar in a large (3-31/2 quart) saucepan. Gradually add the half & half, then add the cornstarch and stir until well mixed. Put the saucepan over medium heat and bring to a boil, stirring constantly until mixture thickens. Continue to boil and stir for about 1 ½ to 2 minutes. Remove from heat and stir in the butter and vanilla, then add 1 cup of the coconut (save remaining ½ cup for topping). Keep the filling in the pan while you make the meringue.
- Working quickly, make the meringue. Beat the egg whites and cream of tartar until they are foamy, then gradually add the sugar and beat until stiff peaks start to form.
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4.4/5 (120)Category DessertServings 10Total Time 25 mins
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COCONUT MERINGUE PIE MY FAVORITE - SOUTHERN PLATE
From southernplate.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 415 per serving
- Mix flour, sugar, salt, butter, milk, and egg yolks in large saucepan. Cook over medium heat, stirring constantly with a wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into baked pie shell. Top with meringue.
- Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Sprinkle additional coconut on top. Bake at 325 for ten minutes or until top is golden. Refrigerate until completely cold before serving.
COCONUT MERINGUE PIE RECIPE | MYRECIPES
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- Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks until thick and lemon colored; add to sugar mixture, mixing well. Add milk; cook over boiling water, stirring constantly, 20 minutes or until mixture is very thick and smooth.
- Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut. Bake at 375° for 15 minutes or until meringue is golden brown. Cool to room temperature; chill.
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