Mas Coconut Meringue Pie Recipes

COCONUT MERINGUE PIE

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.

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:

• 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.

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.,

COCONUT MERINGUE PIE

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.

GRANDMA'S COCOA MERINGUE PIE

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.

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.

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.

COCONUT MERINGUE PIE

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

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.)

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.