COCONUT CREAM PIE WITH MERINGUE *You can omit the meringue and use whipped cream/topping….but I NEVER would! Bake a regular 9” pie shell and set aside to cool. To make this easy and delicious coconut cream pie, combine the following in a saucepan: · 2 cups whole milk · 2 Eggs, separated plus 2 more whites for the meringue · 3/4 Cup Sugar · ¼ Cup cornstarch · ¼ Teaspoon Salt Slowly bring these ingredients to a boil in the top of a double boiler, over boiling water, while stirring occasionally. If you don’t have a double boiler, choose a saucepan with a heavy bottom and stir constantly until the pudding begins to thicken. When the mixture coats a spoon, take the pan off of the heat. Add: ¾ cup flaked coconut 1 teaspoon of vanilla extract. 1 tsp. butter, optional Cool about 15 minutes before pouring into a baked pie shell. I prefer meringue for this pie made from: 4 egg whites, beaten stiff; gradually add 1/3 cup white sugar while beating. Take your time with this slowly adding the sugar so that it melts and incorporates well. You can add one tsp. vanilla if you like (I like). A quarter tsp. cream of tartar can be added to help the meringue rise high and light. (I never us it.) Pour pie filling into the baked pie shell. Spread meringue over the top, and sprinkle with a small amount of flaked coconut. Place pie in a preheated 425F degree oven until the meringue is set and lightly golden. Don’t leave the kitchen during this step or you might get side-tracked and wind up with burnt meringue. *Set aside to cool completely before refrigerating. This helps keeps the meringue from sweating and turning loose from the filling. ~
Posted on: Fri, 05 Jul 2013 13:36:49 +0000
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