Coconut Meringue Pie Recipes

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COCONUT MERINGUE PIE



Coconut Meringue Pie image

Provided by Food Network

Categories     dessert

Time 36m

Yield 9 pies

Number Of Ingredients 12

1 1/8 gallon milk
4 pounds sugar
1/2 pound unsalted butter
1/4 cup vanilla extract
1/2 pound cornstarch
1/2 pound all-purpose flour
1/2 pound sweetened coconut flakes
9 pre-cooked pie shells
20 egg whites
2 pounds sugar
2 ounces egg white stabilizer
Sweetened coconut flakes

Steps:

  • For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
  • In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
  • In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
  • While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
  • For the topping: Preheat the oven to 350 degrees F.
  • Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
  • Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie 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

Time 55m

Yield 8 servings.

Number Of Ingredients 13

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, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.

THE BEST COCONUT CREAM PIE



The Best Coconut Cream Pie image

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

Steps:

  • For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
  • Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
  • For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
  • For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

COCONUT MERINGUE PIE



Coconut Meringue Pie image

Many people have enjoyed an afternoon stop at the Blue Bonnet Cafe in Marble Falls, Texas on US Hwy 281. It's one of Texas' famous old diners which has a "pie happy hour" every weekday afternoon. If you can't make it, this coconut meringue pie recipe is almost good enough to take you there. You'll enjoy this pie served cold. This recipe is from the excellent restaurant collection, The Texas Hill Country: A Food and Wine Lover's Paradise.

Time 50m

Yield 6

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 eggs, separated
1 1/2 teaspoons vanilla extract
3 tablespoons butter
¾ cup sweetened flaked coconut
1 baked, cooled 9-inch pie shell
¼ cup toasted coconut

Steps:

  • Preparation: Preheat oven to 350°F. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes. Remove from heat and set aside. In a seperate bowl, beat the egg yolks. Whisking vigorously, slowly stir 1 cup of the hot milk mixture into the yolks. Stir the warmed yolks into the remainder of the milk mixture and bring to a gentle boil. Cook, stirring for 2 minutes. Remove from heat and add the butter and vanilla, stirring until the butter has melted. Add the coconut, blending well. Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned. Sprinkle with toasted coconut. Cool completely before serving. Meringue 4 egg whites, at room temperature ½ cup of sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar Using an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes. Add vanilla and beat just to blend. Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

FAVORITE COCONUT MERINGUE PIE



Favorite Coconut Meringue Pie image

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

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

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, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten (save whites for meringue)
1 cup flaked coconut, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shells, 9 inches, baked
1/2 cup flaked coconut

Steps:

  • In saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes.
  • Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
  • For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  • Add cream of tartar, beat until soft peaks form.
  • Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  • Pour hot filling into crust.
  • Spread with meringue, sealing edges to crust.
  • Sprinkle with flaked coconut.
  • Bake at 350 degrees for 13-15 minutes or until golden brown.
  • Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  • Refrigerate leftovers.

Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3

GRANDMA'S COCOA MERINGUE PIE



Grandma's Cocoa Meringue Pie image

This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.

Provided by Troy Yarbrough

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup white sugar
½ teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
4 egg whites
¼ cup white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie 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 Pie Recipes     Meringue Pie Recipes

Time 5h5m

Yield 6

Number Of Ingredients 13

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, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g

COCONUT CREAM PIE WITH MERINGUE



Coconut Cream Pie with Meringue image

This simple coconut custard-filled pie would make a sweet ending to a hearty dinner.

Provided by Martha Stewart

Number Of Ingredients 15

1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 cup margarine or lard, chilled (1/2 stick)
2 tablespoons butter, chilled
3 tablespoons ice-cold water
1/2 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon plus 1 pinch salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
1 cup plus 1 tablespoon shredded, unsweetened coconut
1/8 teaspoon cream of tartar
1/2 cup superfine sugar

Steps:

  • Make the crust: In a large bowl, combine flour and salt. Cut margarine and butter into small pieces and add to bowl. Working quickly using a knife or pastry blender, cut flour and fat together until mixture resembles a coarse meal. Sprinkle water over surface, mixing it quickly just until dough forms a smooth ball. Flatten dough into a disc. Refrigerate for at least 30 minutes.
  • Preheat oven to 400 degrees. Roll one piece chilled dough on a floured surface to a thickness of 1/8 inch and fit it into a 9-inch pie pan (refrigerate the other piece of pastry for another occasion). Fold over edges and pinch all around. Line pastry with parchment paper and weigh it down with dried beans or pebbles. Blind-bake for 20 minutes.
  • Remove paper and weights. Return crust to oven to bake for 5 more minutes or until light golden-brown.
  • Make the filling: In a bowl that will fit over a pan of boiling water (or in a double boiler), combine the flour, 1/2 cup sugar, and 1/8 teaspoon salt. Heat milk in a heavy saucepan over medium-high heat until small bubbles appear at the edges. Using a whisk to stir, pour scalded milk into flour mixture and cook over medium heat until it thickens, 3-4 minutes.
  • In a large bowl, whisk together egg yolks and add 1/2 cup hot custard mixture. Whisk egg yolk mixture back into custard (still on the stove top). Blend in butter and vanilla. Cook 6 minutes more. Remove from heat. Fold in 1 cup coconut.
  • Spoon custard filling into the cooked piecrust. Smooth it out evenly. Chill thoroughly, until set.
  • In a large bowl, whip egg whites until stiff. Add superfine sugar, pinch of salt, and 1/8 teaspoon cream of tartar and continue to whip for 2 minutes until glossy and stiff peaks are formed.
  • Spread meringue over filling. Torch with kitchen blow torch or broil until meringue is lightly browned.

COCONUT MERINGUE PIE



Coconut Meringue Pie image

Provided by David Kern Stallworth

Categories     Dessert     Bake     Coconut     Summer     Party     Potluck     Gourmet     Alabama     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

an unbaked 9-inch pie shell
3 jumbo egg yolks
a 15-ounce can cream of coconut such as Coco Lopez
1/2 cup well-shaken buttermilk
a 7-ounce package sweetened flaked coconut (about 2 2/3 cups)
For meringue
4 jumbo egg whites
2/3 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Prebake pie shell according to package instructions and cool completely.
  • Preheat oven to 350°F.
  • In a bowl whisk together yolks, cream of coconut, and buttermilk and stir in coconut. Pour filling into shell and bake in middle of oven 35 minutes, or until filling is set. Remove pie from oven and keep oven on.
  • Make meringue immediately:
  • In a large bowl with an electric mixer beat whites with cream of tartar until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon meringue onto pie, covering it completely and sealing meringue to pastry. Draw meringue up into peaks and bake in middle of oven until golden, about 15 minutes.
  • Cool pie completely on a rack. Serve pie at room temperature.

LEMON AND TOASTED-COCONUT MERINGUE PIE



Lemon and Toasted-Coconut Meringue Pie image

Categories     Egg     Dessert     Bake     Easter     Lemon     Coconut     Spring     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
1/2 cup sweetened flaked coconut
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (about) ice water
Filling
1 cup sugar
2 tablespoons cornstarch
6 large egg yolks
4 large eggs
3/4 cup fresh lemon juice
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Meringue
6 large egg whites
1/4 teaspoon cream of tartar
1 1/3 cups powdered sugar
1 cup sweetened flaked coconut, lightly toasted

Steps:

  • For crust:
  • Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
  • Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
  • For filling:
  • Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
  • Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

LUBY'S CAFETERIA COCONUT MERINGUE PIE



Luby's Cafeteria Coconut Meringue Pie image

I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time.

Provided by Julie in TX

Categories     Pie

Time 1h

Yield 2 pies, 12 serving(s)

Number Of Ingredients 13

5 cups half-and-half
1/4 cup butter or 1/4 cup margarine
1 cup granulated sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallow
1 1/4 cups flaked coconut
18 inches baked pie crusts
1 1/4 cups egg whites (from 8-9 extra-large eggs)
1 teaspoon cream of tartar
1 1/2 cups granulated sugar

Steps:

  • FILLING.
  • Preheat Oven to 350 degrees.
  • Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
  • Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
  • Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
  • Continue stirring while cooking until mixture is thickened.
  • This should take about 1 minute.
  • Add the marshmallows and 3/4 cup of the coconut.
  • Cook while stirring until the marshmallows melt and the mixture is well blended.
  • Pour into pre-baked pie shells.
  • Refrigerate for at least 2 hours.
  • MERINGUE.
  • Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
  • Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
  • Spread 1/2 the meringue mixture over each pie to the edge of the crust.
  • Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
  • Bake for 12-15 minutes until or until the meringue is lightly browned.
  • Refrigerate until serving.

Nutrition Facts : Calories 530.3, Fat 26.3, SaturatedFat 14.5, Cholesterol 108.8, Sodium 338.7, Carbohydrate 66.4, Fiber 0.6, Sugar 48.8, Protein 8.9

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2013-06-28 Preheat oven to 325ºF. In a large saucepan, combine 1-½ cups sugar, coconut, cornstarch, milk, egg yolks, butter and corn syrup. Cook over medium heat, stirring constantly, until butter melts and custard thickens. …
From plainchicken.com


NANA’S OLD FASHIONED COCONUT CREAM PIE WITH MERINGUE
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2014-05-11 Bake the pie shell according to package direction or make it yourself. In a saucepan, put cream of coconut, heavy cream, egg yolks, sugar, flour and salt into a pan on low to medium heat and bring to a boil stirring …
From kelliskitchen.org


LUBY’S COCONUT MERINGUE PIE - COPYKAT RECIPES
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2009-02-06 Refrigerate at least 2 hours. Heat oven to 350 degrees. For meringue, in a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, whisking constantly until stiff peaks …
From copykat.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


COCONUT AND LIME MERINGUE PIE | CHELSEA SUGAR
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Preheat the oven to 200°C, gas mark 6. Place the butter, flour, salt and sugar into a food processor and blend for 20 seconds. Alternatively, you can rub together by hand. Add the egg yolk and cream and blend again or mix until the dough just …
From chelsea.co.nz


FOR CHOCOLATE LOVER'S, CHOCOLATE PIE RECIPES: 46 …
for chocolate lover's, chocolate pie recipes: 46 different recipes, made with coconut, nuts, meringue, cherry, strawberry, raspberry, and more (pies) ebook : peterson ...
From amazon.ca
Author CHRISTINA PETERSON
Format Kindle Edition


COCONUT-CUSTARD MERINGUE PIE RECIPE - GRACE PARISI | FOOD & WINE
Step 5. Spoon the custard into the baked pie crust and refrigerate for at least 2 hours. Step 6. Preheat the oven to 350°. In a large, stainless-steel bowl, using an electric mixer, beat the egg ...
From foodandwine.com


LEMON MERINGUE SLICE @ NOT QUITE NIGELLA
1 day ago In a large bowl mix the flour, coconut, butter, sugar, vanilla and salt together and then press into the tin (I use a flat bottomed glass to press the crumbs down). Bake for 15 minutes …
From notquitenigella.com


COCONUT MERINGUE PIE - COOKIE MADNESS
2014-12-17 To make the filling, combine the egg yolks and sugar in a large (3-31/2 quart) saucepan. Gradually add the half & half, then add the cornstarch and stir until well mixed.
From cookiemadness.net


LEMON AND TOASTED-COCONUT MERINGUE PIE RECIPE | BON APPéTIT
2008-04-06 Blend flour, coconut and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small …
From bonappetit.com


AMAZING RECIPE COCONUT CREAM PIE WITH MERINGUE TOPPING
Step 1. First, you will want to brown your flaked coconut. For this, spread over a baking sheet lined with parchment paper and bake in a low oven for 5-10 minutes or until they are golden …
From cakedecorist.com


OLD FASHIONED COCONUT CREAM PIE - SOUTHERN DISCOURSE
Add the milk and eggs a little at a time. Mixing well as you go. Continue to cook over low heat while stirring until pie filling thickens and is stiff. About 20 minutes. Remove from heat. Stir in …
From southerndiscourse.com


HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
2019-04-11 Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the …
From sallysbakingaddiction.com


OLD-FASHIONED COCONUT CREAM PIE RECIPE • THE FARMER'S LAMP
2021-07-28 To make the whipped cream: Put 1 cup heavy cream into a chilled bowl. Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer in a large …
From thefarmerslamp.com


COCONUT-CUSTARD MERINGUE PIE RECIPE | MYRECIPES
Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using …
From myrecipes.com


COCONUT MERINGUE PIE - SOUTHERN PLATE
Spread that over your pie, being careful to make it touch on all sides. If you don’t spread it and make it touch on all of the sides it will pull back and shrink up a bit as it bakes. Sprinkle some …
From southernplate.com


COCONUT CREAM PIE WITH MERINGUE RECIPE (FAMILY RECIPE)
2021-12-19 Cool slightly, stir in the vanilla and coconut. Pour into pie crust shell and cool. Beat egg whites until stiff, gradually beating in the sugar. Spread over cooked filling, sealing the …
From theherbeevore.com


COCONUT OIL LEMON MERINGUE PIE - TASTES LOVELY
2016-06-21 Combine the sugar and cream of tartar in a small bowl. Pour the egg whites and vanilla into the bowl of the stand mixer with a whisk attachment. Whisk the egg yolks over …
From tasteslovely.com


COCONUT-LEMONGRASS LEMON MERINGUE PIE RECIPE | TASTING TABLE
2017-08-16 Make the meringue: Fill a 3-quart pot with 1½ inches of water and bring to a simmer over medium heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of …
From tastingtable.com


COCONUT CREAM PIE WITH MERINGUE - CHOPNOTCH
2021-03-12 Put ¼ cup of water and 4 teaspoons of white sugar in a pan and warm the mixture up until the sugar dissolves. Stir in a cup of unsweetened coconut and keep stirring until the …
From chopnotch.com


COCONUT CREAM MERINGUE PIE - MERINGUE PIE RECIPES
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.
From worldrecipes.org


COCONUT MERINGUE PIE RECIPE : SBS FOOD
Shape into a disc, wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 200°C. Roll out pastry on a lightly floured work surface until 5 mm thick and use to line a 22 cm pie pan ...
From sbs.com.au


DEEP DISH COCONUT MERINGUE PIE - MY MODERN COOKERY
2016-05-13 Instructions. Transfer dough to a deep dish tart/quiche pan, trimming off excess. Pierce bottom of crust all over with fork. Preheat oven to 375 degrees Fahrenheit. Line crust …
From mymoderncookery.com


VEGAN COCONUT MERINGUE PIE - NAMELY MARLY
2015-11-19 Sprinkle with reserved shredded coconut either before (for toasted coconut flakes) or immediately after the pie has baked. Place the pie in the oven and bake for 15 to 20 …
From namelymarly.com


COCONUT CREAM PIE WITH MERINGUE - DELIGHTFUL E MADE
For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. …
From delightfulemade.com


LIME AND COCONUT MERINGUE PIE RECIPE - BBC FOOD
Reduce the oven temperature to 140C/120C Fan/Gas 1. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat …
From bbc.co.uk


LIME AND COCONUT MERINGUE PIE | GREAT BRITISH BAKING SHOW | PBS …
Reduce the oven temperature to 285F. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes ...
From pbs.org


CLASSIC COCONUT MERINGUE PIE RECIPE | LANA'S COOKING
2011-04-22 Pour the custard mixture into the cooled pie shell. Set aside while preparing the meringue. Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar on …
From lanascooking.com


COCONUT MERINGUE PIE RECIPE | MYRECIPES
Step 3. Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to …
From myrecipes.com


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