COCONUT CUSTARD MERINGUE PIE RECIPES
FAVORITE COCONUT MERINGUE PIE RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
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, FatContent 20g fat (12g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 302mg sodium, CarbohydrateContent 54g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
OLD FASHIONED COCONUT CUSTARD PIE - EVERYDAY EILEEN
A delicious coconut custard pie filled with coconut flavor and not too sweet. Super easy to prepare using coconut cream, milk, coconut extract, coconut flakes, and a flaky pastry shell. One of my most popular requested recipes.
Provided by Eileen xo
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust.
- In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.
- To Make Old Fashioned Coconut Cream Pie using a hand mixer
Nutrition Facts : ServingSize 1 slice, Calories 357 kcal, CarbohydrateContent 50 g, ProteinContent 5 g, FatContent 14 g, SaturatedFatContent 8 g, CholesterolContent 95 mg, SodiumContent 154 mg, FiberContent 1 g, SugarContent 38 g
More about "coconut custard meringue pie recipes"
CAN'T-MISS COCONUT CUSTARD PIE RECIPE: HOW TO MAKE IT
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 322 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 322 calories per serving
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
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COCONUT CREAM MERINGUE PIE RECIPE | ALLRECIPES
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COCONUT CREAM PIE WITH MERINGUE - THE ULTIMATE COCONUT ...
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!
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OLD FASHIONED COCONUT CUSTARD PIE RECIPE | FOOD NETWORK
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2020-10-21 · Cream pies and custard pies are great for any time of the year because there's a flavor to fit every occasion. The classic coconut cream pie and chocolate meringue pies are here, but when the holiday comes around, there are delicious cream pie recipes in seasonal flavors (think peppermint and eggnog) to really make your menu festive. Here are some of our favorite cream pie and custard pie ...
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CRUSTLESS COCONUT CUSTARD PIE - A FAMILY FEAST®
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