MARSHMALLOW CREME MERINGUE RECIPES

Steps:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

Steps:

• For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
• In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
• Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.