Chestnut Meringue Pie Recipes

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BANANA-COCONUT MARSHMALLOW MERINGUE PIE



Banana-Coconut Marshmallow Meringue Pie image

Provided by Food Network Kitchen

Time 1h15m

Yield 10 servings

Number Of Ingredients 15

45 vanilla wafer cookies (about 5 1/2 ounces)
2 tablespoons sugar
Pinch of salt
1/2 stick unsalted butter, melted
25 marshmallows (about 6 ounces)
1/2 cup cream of coconut
2 tablespoons unsalted butter
1 cup cold heavy cream
2 medium bananas, diced
2 large pasteurized egg whites
1/2 cup marshmallow cream
2 tablespoons sugar
2 teaspoons fresh lemon juice
Pinch of salt
1/4 cup sweetened shredded coconut

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely.
  • Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes.
  • Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours.
  • To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).

PEANUT BUTTER MERINGUE PIE



Peanut Butter Meringue Pie image

This has been passed down in my family. My grandma made it for us when we were children.

Provided by Ginger Darragh

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (9 inch) baked pie crust
2 cups confectioners' sugar
1 cup peanut butter
⅓ cup water
1 tablespoon cornstarch
1 tablespoon white sugar
4 egg whites, room temperature
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
  • Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
  • Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
  • Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 63 g, Fat 23.8 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 5.3 g, Sodium 293.4 mg, Sugar 47.9 g

THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY



The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty image

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 lb chestnut
3 cups water
¼ cup sugar
2 tablespoons vanilla extract
2 egg whites
½ cup sugar
1 qt whipped cream
1 circle pie crust, baked
powdered sugar, to serve

Steps:

  • Preheat the oven to 450˚F (230˚C).
  • Score the chestnuts in a cross with a knife.
  • Place the chestnuts on a sheet pan and bake for 30 minutes.
  • Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
  • Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
  • Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
  • Place the chestnut filling in a food processor, add in water and blend until smooth.
  • Push the chestnut filling through an sieve into another bowl.
  • Transfer filling to a piping bag with a circle tip and chill.
  • Preheat the oven to 200˚F (90˚C).
  • In a bowl, whisk the egg whites until foamy using a hand mixer.
  • Add sugar to the egg whites and whisk until stiff peak forms.
  • Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
  • Bake the meringue for 1 hour.
  • Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
  • Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
  • Sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams

CHERRY MERINGUE PIE



Cherry Meringue Pie image

My mother always made cherry pie with a meringue topping- and I think her mother did, too. It's a nice way to finish off a holiday dinner or everyday meal.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

1 can (21 ounces) cherry pie filling
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons confectioners' sugar
1/4 teaspoon almond extract
1 pastry shell (9 inches), baked
1/4 cup chopped walnuts

Steps:

  • In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites 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., Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts :

EXTRA-LEMONY MERINGUE PIE



Extra-Lemony Meringue Pie image

Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

All-purpose flour, for rolling out dough
Dough for 1 (9-inch)
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup/150 grams granulated sugar
3/4 cup plus 2 tablespoons/207 milliliters freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more lemon zest before serving.

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