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
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 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
This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. -Lois Bayliff, Findlay, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 15 minutes., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil., Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust., For meringue, in a small bowl, beat egg white 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., Bake at 350° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.,
Nutrition Facts : Calories 590 calories, Fat 29g fat (12g saturated fat), Cholesterol 237mg cholesterol, Sodium 325mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 12g protein.
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
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 MERINGUE CREAM PIE
This is my son's favorite pie and I make it whenever he comes to visit. The recipe is from Food Network.. Hope you enjoy it as much as my son does.
Provided by Nimz_
Categories Dessert
Time 2h35m
Yield 1 pie
Number Of Ingredients 10
Steps:
- In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
- Bring the milk to boiling point and scald the milk.
- In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.
- Temper the egg yolk mixture into the scalded milk.
- Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
- Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.
- Cover pie with plastic warp and place in the refrigerator.
- Chill pie completely, about 2 hours.
- Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
- Spread meringue evenly over the top of the pie.
- Sprinkle top with the toasted coconut.
- Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
- Remove from oven and cool.
Nutrition Facts : Calories 3025.5, Fat 143.5, SaturatedFat 83.2, Cholesterol 877, Sodium 1721, Carbohydrate 377.8, Fiber 18.4, Sugar 216, Protein 64
LUBY'S CAFETERIA COCONUT MERINGUE PIE
I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time.
Provided by Julie in TX
Categories Pie
Time 1h
Yield 2 pies, 12 serving(s)
Number Of Ingredients 13
Steps:
- FILLING.
- Preheat Oven to 350 degrees.
- Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
- Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
- Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
- Continue stirring while cooking until mixture is thickened.
- This should take about 1 minute.
- Add the marshmallows and 3/4 cup of the coconut.
- Cook while stirring until the marshmallows melt and the mixture is well blended.
- Pour into pre-baked pie shells.
- Refrigerate for at least 2 hours.
- MERINGUE.
- Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
- Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
- Spread 1/2 the meringue mixture over each pie to the edge of the crust.
- Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
- Bake for 12-15 minutes until or until the meringue is lightly browned.
- Refrigerate until serving.
Nutrition Facts : Calories 530.3, Fat 26.3, SaturatedFat 14.5, Cholesterol 108.8, Sodium 338.7, Carbohydrate 66.4, Fiber 0.6, Sugar 48.8, Protein 8.9
COCONUT CREAM PIE WITH MERINGUE TOPPING
Make and share this Coconut Cream Pie With Meringue Topping recipe from Food.com.
Provided by Cookin In Texas
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 486.5, Fat 23.8, SaturatedFat 13.3, Cholesterol 126.9, Sodium 395.4, Carbohydrate 61.6, Fiber 0.8, Sugar 44.1, Protein 7.7
IRRESISTIBLE COCONUT CREAM PIE
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It's irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. -Roberta Foster, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. 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; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 437 calories, Fat 23g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 395mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 8g protein.
More about "coconut meringue cream pie recipes"
COCONUT MERINGUE PIE RECIPE - TEXAS COOKING
From texascooking.com
LUBY'S COCONUT CREAM PIE - COPYKAT RECIPES
From copykat.com
COCONUT MERINGUE CREAM PIE - FREE COCONUT RECIPES
From freecoconutrecipes.com
8 COCONUT CREAM PIE RECIPES YOU MUST TRY
From allrecipes.com
9 COCONUT MERINGUE PIE NUTRITION FACTS LABEL (51.38 KB ...
From recipesmanuals.com
KETO LEMON MERINGUE PIE- AMAZING RECIPE (LOW CARB) | KETOANDEAT
From ketoandeat.com
COCONUT CREAM PIE WITH MERINGUE RECIPE (FAMILY RECIPE) - THE …
From theherbeevore.com
COCONUT CREAM PIE WITH MERINGUE - CHOPNOTCH
From chopnotch.com
HEAVENLY KETO LEMON MERINGUE PIE - BAKE IT KETO
From bakeitketo.com
AMAZING RECIPE COCONUT CREAM PIE WITH MERINGUE TOPPING
From cakedecorist.com
COCONUT MERINGUE PIE - SOUTHERN PLATE
From southernplate.com
COCONUT CREAM MERINGUE PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
BANANA PIE MERINGUE TOPPING - RECIPES - PAGE 2 - COOKS.COM
From cooks.com
COCONUT MERINGUE PIE RECIPE - COCONUT CREAM PIE - THE GRACIOUS …
From thegraciouspantry.com
You'll also love