Tropical Dream Meringue Pie Recipes

DREAM WHIP PIE

Steps:

• Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
• Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Spoon into pie shell.
• Refrigerate at least 4 hours.
• Garnish as desired.
• Store leftover pie in refrigerator.

TROPICAL PIE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture. , Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

TROPICAL DREAM PIE

Steps:

• Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.

TROPICAL DREAM MERINGUE PIE

Steps:

• 1. In food processor with metal blade, process cookies, sugar and salt until finely crumbled. Empty into small bowl; add sugar and melted butter, combine until firm enough to handle. Press into 9-inch pie pan. Bake at 350 for 10 to 15 minutes or until lightly brown. Cool completely and set aside. 2. For pie filling, combine juices, liqueur, sugar, honey, egg yolks and butter in a heavy non-reactive sauce pan and whisk to mix. 3. Place the pan over low heat and whisk constantly; cook 8 to 10 minutes or until mixture is thick and smooth. Do not boil or mixture will curdle. Strain mixture to remove any lumps. Transfer to a bowl, place plastic wrap directly to surface and let cool completely. 4. For meringue, add egg whites to large bowl and beat on medium speed until mixture is frothy. Add in cream of tartar, vanilla and sugar gradually. Beat on high until firm peaks form. 5. Fill cooled pie crust with filling. Top with meringue mixture; cover edges of crust with mixture to avoid shrinkage. Bake at 400 degrees for 5-7 minutes or until peaks are lightly browned. Turn pie after 3 minutes to ensure even browning. 6. Let pie cool on rack for 1 hour; refrigerate 8 hours or overnight. Before serving sprinkle pie with toasted coconut. Keep refrigerated.

CITRUS MERINGUE PIE

Steps:

• FOR THE PIE: Preheat oven to 450 degrees F.
• Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
• Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
• Reduce oven heat to 350 degrees F.
• Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
• Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
• Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
• Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
• Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
• FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
• Spread this mixture over the hot filling, sealing edges to the crust.
• Bake for 12 to 15 minutes or until meringue is golden brown.
• Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.