FAVORITE COCONUT MERINGUE PIE
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
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 MERINGUE CAKE
A good cake to take along on picnics or for lunches.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
- Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
- To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
- Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 40.2 g, Cholesterol 96.1 mg, Fat 15.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.4 g, Sodium 278.8 mg, Sugar 27.4 g
MERINGUE CHEESECAKE WITH COCONUT AND NUTS
Bake a coco-nutty meringue cheesecake with a recipe from My Food and Family. This delicious meringue cheesecake calls for coconut and peanuts.
Provided by My Food and Family
Categories Dairy
Time 6h45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine coconut, 1/4 cup nuts and butter; press onto bottom of 8-inch springform pan sprayed with cooking spray. Bake 10 to 12 min. or until lightly browned. Cool.
- Meanwhile, beat Neufchatel and 1/2 cup sugar in large bowl with mixer until blended. Add cocoa powder, milk and almond extract; mix well. Add egg yolks, 1 at a time, mixing on low speed after each just until blended.
- Pour Neufchatel mixture over crust. Bake 25 to 30 min. or until center is almost set. Meanwhile, beat egg whites, vanilla and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high speed 5 to 6 min. or until stiff peaks form.
- Remove cheesecake from oven. Reduce oven temperature to 325°F. Sprinkle cheesecake with remaining nuts. Cover with egg whites, spreading to edge of pan to completely cover top of cheesecake.
- Return cheesecake to oven; bake 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
COCONUT MERINGUE CHEESECAKE
Another great recipe from Better Homes & Gardens.Serve this chocolate cheesecake to family or friends they"ll beg you to make it over and over again.I use carob powder works great! I try very hard not to eat the whole cheesecake great on a cold winter night with hot chocolate. This is divine honestly over the moon!
Provided by oilpatchjo
Categories Cheesecake
Time 1h10m
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F Grease bottom and side of 9 - inch spring form pan. In Medium bowl, combine coconut and 1/4 cup pecans. Stir in melted butter. Press onto bottom pan. Bake about about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350°F.
- Meanwhile, in a large bowl, combine cream cheese, sugar, cocoa powder, the water and vanilla. Beat with electric mixer on low speed until smooth. Add egg yolks; beat on low speed until combined. Pour into prepared pan. Place in shallow baking pan. Bake about 25 minutes or until center appears nearly set when gently shaken.
- Meanwhile, for meringue: In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft peaks form. "Slowly" add marshmallow creme, beating on high speed for 4 minutes or until stiff peaks form.
- As soon as the cheesecake comes out of the oven, sprinkle with 1/2 cups pecans and spread the meringue, "carefully" sealing edge to edge of the pan. Bake for 15 minutes more. Cool on wire rack for 1 hour. Loosen cheesecake from side; of pan. Cover and chill cheesecake for 3 - 4 hours.
Nutrition Facts : Calories 419.4, Fat 31.9, SaturatedFat 19.6, Cholesterol 112.6, Sodium 220.3, Carbohydrate 29.4, Fiber 3.2, Sugar 17.9, Protein 7.1
COCOA-NUT MERINGUE CHEESECAKE
Make and share this Cocoa-Nut Meringue Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan.
- Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
- Blend in egg yolks, pour over crust.
- Bake at 350 degrees F., 30 minutes.
- Loosen cake from rim of pan, cool before removing rim of pan.
- Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form.
- Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
- Carefully spread marshmallow creme mixture over top of cheescake to seal.
- Bake at 350 degrees F., 15 minutes.
- Cool.
Nutrition Facts : Calories 455.2, Fat 32, SaturatedFat 15.7, Cholesterol 105.8, Sodium 296.3, Carbohydrate 37.7, Fiber 3.1, Sugar 25.7, Protein 6.5
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