HOMEMADE COCONUT CREAM PIE WITH MERINGUE RECIPES

Name: Coconut Cream Meringue Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 6 tablespoons sugar; 5 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 cups milk; 3 egg yolks, lightly beaten; 2 teaspoons vanilla extract; 1 cup sweetened shredded coconut; MERINGUE:; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1/2 cup sweetened shredded coconut

COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT

Coconut Cream Meringue Pie Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

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, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

COCONUT CREAM MERINGUE PIE RECIPE | ALLRECIPES

Coconut Cream Meringue Pie Recipe | Allrecipes image

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 Pies Meringue Pie Recipes

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

Ingredients

1?½ cups half-and-half
1?½ cups coconut milk
2 eggs, beaten
¾ cup white sugar
½ cup cornstarch
¼ teaspoon salt
¾ cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
½ cup flaked coconut

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, CarbohydrateContent 73.5 g, CholesterolContent 84.4 mg, FatContent 34.9 g, FiberContent 3.4 g, ProteinContent 9.2 g, SaturatedFatContent 22.1 g, SodiumContent 381 mg, SugarContent 43.6 g

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