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Coconut Cream Meringue Pie

Similar to the lemon meringue pie, this pie uses a coconut cream filling then topped with a fluffy cloud of meringue!


Posted By: Leilani
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Prep Time: 30 | Cook Time: 40-45 | Ready In: 2+ hours
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US Metric
  • 1 cup sweetened flaked dried coconut
  • 1 1/3 cups sugar
  • 1/4 cup plus 1 1/2 teaspoons cornstarch
  • 1 cup coconut milk
  • 1 1/4 cups whole milk
  • 3 large eggs, separated
  • 1 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt

Pie Crust

  • 1 1/2 cups White All Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening, chilled in freezer
  • 1/4 cup butter, chilled
  • 4 to 8 tablespoons ice cold water or milk

Cooking Process:

With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake at 375° until golden, 15 to 20 minutes. Let cool on a rack.  Scatter coconut over bottom of pastry.

In a medium pot, mix 1 cup sugar, 1/4 cup cornstarch, coconut milk, milk and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.

In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.  In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.  Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.

Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.

Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day.

Crust

Combine flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.  Sprinkle one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).

Flatten ball of dough into a disks. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.  Remove one disk of dough from refrigerator. Turn onto very lightly floured surface. (If the dough is too hard, allow it to sit for 5 minutes to soften.) Roll dough gently, use a back and forth motion from center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pie.

Transfer dough to 9-inch, 4 cup capacity pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond edge of the pie plate.

Fold extra pastry under to build up edge. Flute edge by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around pie.  Cover and refrigerate 30 minutes to overnight before baking unless otherwise specified in recipe.

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Reviewed on: Aug 11, 2013 By
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