Double Coconut Meringue Pie Recipes

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 CREAM MERINGUE PIE

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.

DOUBLE-COCONUT CREAM PIE

Steps:

• Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden and bottom of crust is dry, 30 to 35 minutes.Remove beans or rice and parchment; bake until bottom and sides are golden brown, 10-15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a large heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly.
• Remove from heat; add butter, 1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.
• Topping: Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners' sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

COCONUT CREAM MERINGUE PIE

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.

DOUBLE COCONUT PIE

Steps:

• For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
• Meanwhile, in a small saucepan melt the butter with the chocolate.
• Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
• For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
• Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
• Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.

DOUBLE COCONUT MERINGUE PIE

Steps:

• Stir together the sugar and cornstarch so there are no lumps.
• Add the milks and stir well.
• Microwave on high for 2 minutes. Stir.
• Continue microwaving and stirring every 30 seconds until thick and bubbly.
• Whisk the egg yolks well.
• Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
• Stir the egg mixture into the remaining milk mixture.
• Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
• Remove from heat.
• Add coconut, vanilla, and butter. Stir until uniformly incorporated.
• Pour the filling into the prepared pie shell.
• Meringue:.
• Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
• Turn mixer on high and add sugar 1 T at a time.
• Beat until stiff peaks form.
• Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
• Sprinkle coconut on top.
• Bake at 350 o for 12-18 minute
• Cool pie on wire rack 1 hour.
• Refrigerate at least 2 hours before serving. Keep chilled.

COCONUT CREAM PIE WITH MERINGUE

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.

DOUBLE COCONUT CREAM PIE

Steps:

• Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
• Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
• Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
• Add milk and cream of coconut,whisking to combine.
• Cook over medium heat, stirring, until thickened and bubbly;.
• Cook another 2 minutes.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
• Return the egg mixture to the pan, stirring constantly.
• Cook and stir until mixture is bubbly; cook an additional 2 minutes.
• Remove from heat, then stir in butter until melted.
• Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
• Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
• Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
• Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
• Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
• Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
• This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.

LEMON AND TOASTED-COCONUT MERINGUE PIE

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.)