Coconut Oil Lemon Meringue Pie Recipes

COCONUT AND LEMON CREAM PIE

Steps:

• Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
• Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
• Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
• Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
• Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
• Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

COCONUT OIL LEMON MERINGUE PIE

Steps:

• Preheat your oven to 350 degrees with the oven rack in the middle. Spray a 9" tart pan with non stick spray, and put it on a rimmed baking sheet to make it easier to transfer in and out of the oven.
• In a food processor, combine the graham crackers, sugar and salt. Pulse until crumbs. Add the melted coconut oil, pulse until it looks like wet sand.
• Pour the graham cracker crust into the tart pan. Spread in an even layer across the bottom and up the sides of the tart pan. Use medium pressure and a measuring spoon to press in to the tart pan.
• Bake for 15 minutes, or until golden brown.
• Remove from the oven and set aside.
• Reduce the oven temperature to 325 degrees, with the oven rack in the bottom of the oven.
• In a medium size pot over medium heat, combine the sugar, cornstarch, salt, water and lemon juice. Cook until it just starts to bubble.
• While the sugar mixture is heating up, in a small bowl combine the egg yolks and lemon zest. Whisk to combine.
• As soon as the sugar mixture just starts to bubble and turns translucent, temper the egg yolks by slowly pouring in a ladle full of the hot sugar mixture while whisking the egg yolks. Once the egg yolks are slowly heated, then add all the egg yolks to the sugar mixture. Cook until it just starts to bubble.
• Once it bubbles, turn off the heat and add in the coconut oil. Whisk until it is melted. Set aside.
• After the lemon curd is off the heat, make the meringue.
• 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 medium speed.
• Once they start to form bubbles and get frothy, pour in the sugar/cream of tartar mixture 1 tablespoon at a time in 1 minute increments.
• Continue to whisk over medium speed until all the sugar is added and stiff peaks form.
• Pour the warm lemon curd onto the graham cracker crust.
• Dollop the meringue on the curd, starting on the outside, working your way inside to the center. Then use a rubber spatula to smooth it in an even layer.
• Use the back of the spoon to swirl the meringue into a pretty swirly pattern, and poke the spoon in and out to give it little peaks.
• Bake the pie for 15-20 minutes, or until the top of the meringue is just starting to turn a light golden color.
• Allow the pie to cool to room temperature before slicing, about 1 hour.
• Cut into slices and serve.

COCONUT-LEMONGRASS LEMON MERINGUE PIE RECIPE

Steps:

• Make the crust: In a large bowl, whisk together the flour, sugar and salt. Add the butter and toss to break up the pieces, using your fingers to smash each piece into the flour. Stir in the water and knead until a dough forms.
• Transfer to a generously floured work surface and roll into a 10-by-15-inch rectangle. Fold each shorter end toward the middle and fold the dough in half at the middle seam like a book. Fold the top to the bottom to make a thick block, then cut it in half. Using as much flour as needed, roll one piece of the dough into a 14-inch round.
• Brush off the excess flour and drape the round over a 9-inch glass pie plate, making sure the dough is flush with the pan. Trim the excess dough to a 1¼-inch overhang, then fold that over to create a ¾-inch border on the rim of the plate. Crimp the border, then refrigerate for at least 2 hours. Reserve the additional round by repeating this process, then cover in plastic wrap and store it in the freezer (up to 3 months) for another pie.
• Preheat the oven to 350°. Line the chilled crust with a sheet of foil and fill with rice or beans. Place the pie plate on a sheet pan and bake the dough until golden brown, 1 hour. Remove the foil and let cool completely.
• Make the custard: In a food processor, pulse the sugar and lemongrass until the lemongrass is finely chopped. Transfer the sugar-lemongrass mixture to a 3-quart saucepan and add the salt and cornstarch, whisking to combine. Whisk in the egg yolks, lemon zest and juice, and coconut water and milk. Cook over medium-low heat, whisking gently, until the custard is steaming hot and has reached 135°, 5 to 7 minutes. Increase the heat to medium and continue cooking until the custard is thick, about 3 minutes more. Once thickened, whisk 2 minutes more to neutralize a starch-dissolving protein found in egg yolks.
• Remove from the heat and strain the custard through a fine-mesh sieve into a bowl, pressing with a flexible spatula to push the liquid through. Discard the lemongrass left in the sieve.
• Scrape the custard into the prepared crust, spreading it into an even layer, and let cool on the counter until a skin forms over the surface, about 30 minutes. Proceed to the next step, or wrap in plastic wrap and refrigerate until needed, up to 24 hours.
• 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 tartar and vanilla seeds. Place over the steamy water, stirring and scraping constantly with a flexible spatula until thin, foamy and 175° on a digital thermometer, about 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high until glossy, thick and quadrupled in volume, about 5 minutes. Use immediately.
• Finish the pie: Preheat the oven to 375°. Spread the meringue over the custard, working gently if it's still warm and ensuring it meets the crust all the way around. Sculpt into swoops and swirls with the tines of a fork.
• Line a sheet pan with a wire rack, place the pie on top and bake until the whole surface is light gold with slightly darker peaks, 20 minutes. Cool for 1 hour at room temperature, then wrap loosely in plastic and refrigerate until cold (60° on a digital thermometer), 4 hours if the filling was warm or 1 hour if it was cold to start.
• To serve, cut the pie into wedges with a chef's knife, rinsing the blade under running water between each slice. Pro tip: After cutting the first piece, leave it in place to hold its neighbors secure, preventing the meringue from toppling over while you slice the rest. Use an angled pie server to lift out each piece.

FAVORITE COCONUT MERINGUE PIE

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.

COCONUT MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 15 minutes., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil., Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust., For meringue, in a small bowl, beat egg white 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 and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.,