Double Coconut Meringue Pie Recipes

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.

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.

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.

Steps:

• 1. Let egg whites stand at room temp for 30 minutes.
• 2. Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
• 3. Stir in milk, cream of coconut and beaten egg yolks.
• 4. Cook and stir over medium heat until mixture begins to thicken.
• 5. Cook and stir for additional 2 minutes until thick and bubbly.
• 6. Stir in margarine or butter until melted.
• 7. Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
• 8. Pour hot filling into baked pie shell.
• 9. Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
• 10. Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
• 11. Spread evenly over hot filling sealing the edge.
• 12. Sprinkle with 2 Tbsp coconut.
• 13. Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.

Steps:

• For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
• Meanwhile, in a small saucepan melt the butter with the chocolate.
• Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
• For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
• Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
• Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.

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.

Steps:

• 1. Bake single pie crust according to directions (or your favorite crust recipe) and cool.
• 2. Mix flour and sugar in your sauce pan. Then add milk, coconut milk, heavy cream, butter, and salt. Slightly whip egg yolks until combined and add to other ingredients in pan. Cook over medium heat, stirring with a whip tool. When mixture thickens and starts to come to a boil, remove from heat. Stir in vanilla and flaked coconut. Pour into cooled, baked pie crust.
• 3. Meringue: Beat egg whites with cream of tartar until soft peaks form. Add 1/2 of the jar of marshmallow crème; beat well. Add remaining crème and vanilla; beat until stiff peaks form. Spread onto pie filling and seal edges to crust. Bake at 350 degrees until lightly brown on top. Cool pie before serving.

Steps:

• For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.
• Remove the saucepan from heat.
• In a bowl, beat the egg yolks with a fork.
• Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.
• Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.
• Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.
• For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
• Immediately spread meringue over hot filling
• in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
• Sprinkle the 1/4 cup coconut over the top.
• Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
• Makes 8 servings.