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Creamy Coconut Pie with Divinity - Style Meringue Recipe

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This recipe for Creamy Coconut Pie with Divinity - Style Meringue is from Cynthia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup sugar 3 heaping Tbs cornstarch 1/4 cup (1/2 stick) butter melted 3 egg yolks 1 Tbs vanilla 1 cup milk 1 cup evaporated milk 1 cup 3 Tbs sweetened, flaked coconut, divided
Meringue : 3 egg whites 1/4 tsp cream of tartar 1 jar (7oz) marshmallow cream
1 9 or 10 inch deep dish pie crust, baked and cooled

Directions:
Directions:
1. Preheat oven to 325 degrees
2. Filling- whisk together sugar and cornstarch in a large, microwavable bowl until mix is smooth and lump free. Add melted butter, egg yolks and vanilla, whish smooth.
3. Microwave mix on high 8 minutes, stopping to whisk every minute or so, until thickened. When the custard is thick, whisk in 1 cup of coconut and set aside.
4. Meringue : While custard cools, beat egg whites and cream of tartar with a mixer on high speed until eggs are very foamy, then add vanilla. Continue beating until whites reach soft-peak stage, then add marshmallow cream. Continue beating until whites are stiff and glossy. DO NOT UNDERBEAT !
5. Pour custard filling into baked shell and top with meringue. Use a spatula to gently form peaks. Sprinkle the remaining coconut flakes over top.
6. Bake until meringue is lightly browned, 30-35 minutes. Allow to cook at least 15 minutes before serving. Serve room temp or cold from fridge.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is from April issue of Coop magazine.

 

 

 

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