Tropical Dream Meringue Pie Recipes

TROPICAL DREAM PIE

Steps:

• Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
• Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

FLORIDA CITRUS 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 unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). 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 lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla 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 over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

HIGH ALTITUDE MERINGUE FOR PIE

Steps:

• In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
• Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

TROPICAL DREAM MERINGUE PIE

Steps:

• 1. In food processor with metal blade, process cookies, sugar and salt until finely crumbled. Empty into small bowl; add sugar and melted butter, combine until firm enough to handle. Press into 9-inch pie pan. Bake at 350 for 10 to 15 minutes or until lightly brown. Cool completely and set aside. 2. For pie filling, combine juices, liqueur, sugar, honey, egg yolks and butter in a heavy non-reactive sauce pan and whisk to mix. 3. Place the pan over low heat and whisk constantly; cook 8 to 10 minutes or until mixture is thick and smooth. Do not boil or mixture will curdle. Strain mixture to remove any lumps. Transfer to a bowl, place plastic wrap directly to surface and let cool completely. 4. For meringue, add egg whites to large bowl and beat on medium speed until mixture is frothy. Add in cream of tartar, vanilla and sugar gradually. Beat on high until firm peaks form. 5. Fill cooled pie crust with filling. Top with meringue mixture; cover edges of crust with mixture to avoid shrinkage. Bake at 400 degrees for 5-7 minutes or until peaks are lightly browned. Turn pie after 3 minutes to ensure even browning. 6. Let pie cool on rack for 1 hour; refrigerate 8 hours or overnight. Before serving sprinkle pie with toasted coconut. Keep refrigerated.