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
DOUBLE COCONUT MERINGUE PIE
Great coconut flavor and mile-high meringue! The filling is cooked in the microwave, so no stirring over a hot stove (although you could easily do it on the stove if you prefer). To make a TRIPLE coconut meringue pie, use a coconut pie-crust.
Provided by GinaJohnson
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the sugar and cornstarch so there are no lumps.
- Add the milks and stir well.
- Microwave on high for 2 minutes. Stir.
- Continue microwaving and stirring every 30 seconds until thick and bubbly.
- Whisk the egg yolks well.
- Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
- Stir the egg mixture into the remaining milk mixture.
- Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
- Remove from heat.
- Add coconut, vanilla, and butter. Stir until uniformly incorporated.
- Pour the filling into the prepared pie shell.
- Meringue:.
- Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
- Turn mixer on high and add sugar 1 T at a time.
- Beat until stiff peaks form.
- Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
- Sprinkle coconut on top.
- Bake at 350 o for 12-18 minute
- Cool pie on wire rack 1 hour.
- Refrigerate at least 2 hours before serving. Keep chilled.
COCONUT LEMON PIE
An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.
Provided by LoveBakedIn
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, beat eggs.
- Melt the butter and add it to the eggs along with the sugar. Mix well.
- Add lemon juice and coconut to this mixture.
- Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
- Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
- Let cool and serve.
Nutrition Facts : Calories 477.9, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5
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