Coconut Cream Pie With Meringue Topping Recipes

COCONUT CREAM MERINGUE PIE

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.

FAVORITE COCONUT MERINGUE PIE

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.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

COCONUT CREAM MERINGUE PIE

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.

COCONUT CREAM PIE WITH MERINGUE TOPPING

Steps:

• Bake your pie shell according to the directions on the package.
• MAKING THE COCONUT CREAM.
• In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
• add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
• Stirring constantly cook over medium heat until thick and creamy.
• pour into your baked pie shell,.
• MAKING THE MERINGUE TOPPING.
• *Egg whites need to be warm to room temp*.
• Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
• then begin adding the sugar in small quantities (Beating well between additions).
• Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
• spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
• place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
• .(DO NOT OVER BAKE).
• chill and serve.

COCONUT CREAM MERINGUE PIE

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.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• Prepare and bake your pie crust
• Separate the eggs and put the egg whites in the refrigerator for the meringue
• Beat egg yolks in a small bowl.
• In a 2 quart pot, combine sugar, cornstarch and salt. Gradually stir in the milk combining well.
• Cook over medium heat until the mixture thickens and begins to boil. Let boil for 1 minute. *Stir the mixture continuously! It burns quickly.*
• Once the filling has boiled for one minute, slowly stir ¾ of the hot mixture into your well-beaten egg yolks. Then immediately stir the egg mixture back into the pot with the rest of your pie filling.
• Return the pie filling to a boil over medium heat. Let boil for 1 minute and remove from heat.
• Add butter, coconut, and vanilla to the pot and combine well.
• Pour your filling into your prepared pie crust.
• Press parchment paper or plastic wrap onto the top of the pie. This will prevent a skin from forming on the pie.
• Let the pie cool on a cooling rack for a couple of hours. This allows the pie to set well. You can serve the pie warm but the filling will be runnier than a cold set pie.
• ORCover as above and let cool on the counter for an hour, then refrigerate for at least 2 hours to allow the pie filling to set well.
• Remove cover and serve with whipped topping.
• Once you have your pie filling poured into the crust, beat the egg whites until fluffy.
• Gradually add 5 tablespoons of sugar to the egg whites while continuously beating on high speed of your mixer or as fast as you can by hand. By hand takes forever and isn't as efficient - trust me.
• Once stiff peaks form, spread the meringue over the top of your pie filling being careful to seal it to the edges.
• Sprinkle the top with a little coconut. Cook under your oven broiler until browned to your liking. **It will burn quickly so watch closely.**
• Let the pie sit on the counter to set for a couple of hours and serve warm. A warm pie filling will be runnier than a cold set pie.
• ORLet sit on the counter for an hour then refrigerate for at least 2 hours or until the pie filling is set well.
• Serve and enjoy!
• Put 1 cup heavy whipping cream into a chilled bowl. Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen.
• Gradually add 3 Tablespoons sugar, one tablespoon at a time. Continue beating until stiff peaks form.
• Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid.
• Whip the egg whites on high speed of an electric mixer using your whisk attachment until fluffy.
• Reduce speed to low and slowly add the sugar one tablespoon at a time until all 5 Tablespoons are added.
• Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone). Return mixer to highest speed and continue beating until stiff peaks form.
• Spread the meringue over the freshly cooked pie and brown under your broiler.Remember to watch it carefully, the meringue will brown and burn before you know it.

COCONUT CREAM PIE

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!