COCONUT CREAM MERINGUE PIE
This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.
Provided by Mad Butcher
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
- Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g
COCONUT CREAM MERINGUE PIE
Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. -Joyce Reece, Mena, Arkansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
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 crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Nutrition Facts : Calories 366 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT MERINGUE PIE
This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. -Lois Bayliff, Findlay, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 15 minutes., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil., Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust., For meringue, in a small bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.,
Nutrition Facts : Calories 590 calories, Fat 29g fat (12g saturated fat), Cholesterol 237mg cholesterol, Sodium 325mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 12g protein.
COCONUT MERINGUE PIE (OLD RECIPE)
One more pie from my Mother's notebook. There are no clues as to where she got it, or when, but it sounds really good to me. It is a flour based custard with meringue, topped with 1/2 cup of coconut, which is a lot of coconut on top. When browning the meringue, don't burn the coconut!! (The picture is a representation -- your...
Provided by Marcia McCance
Categories Puddings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 F -- for the meringue.
- 2. In a double boiler combine the sugar, flour, and salt
- 3. Add the milk and slightly beaten egg yolks, mixing well
- 4. Cook for 10 minutes, stirring constantly
- 5. Add 1 Cup of coconut and vanilla, cool slightly
- 6. Turn into pie shell (This is the old tyme way of saying "pour" it into the pie shell.)
- 7. Meringue: Beat three egg whites until stiff, gradually add six tablespoons of sugar and continue beating until stiff.
- 8. Cover pie with meringue, and sprinkle the remaining 1/2 cup of coconut on top.
- 9. Brown the meringue in a 400 F oven for 5 minutes (or until browned).
- 10. NOTE: Do not let the meringue sit after it has been made, or it will become weepy. For best results just make it, spread it, sprinkle the coconut, and put it in the preheated oven to brown immediately. The coconut will toast during this process, too, but be careful not to over do it.
COCONUT MERINGUE PIE
Steps:
- For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
- In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
- In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
- While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
- For the topping: Preheat the oven to 350 degrees F.
- Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
- Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.
OLD-FASHIONED COCONUT PIE
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
OLD-FASHIONED COCONUT PIE
Make and share this Old-Fashioned Coconut Pie recipe from Food.com.
Provided by Heidi Swanson
Categories Pie
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine flour and sugar; add salt, milk and egg yolks.
- Mix well, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from the heat; stir in vanilla and 1 cup coconut.
- Pour hot filling into pie shell.
- For meringue, beat egg whites in a mixing bowl until soft peaks form.
- Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves.
- Spread meringue over hot filling.
- Sprinkle remaining coconut.
- Bake 350 for 12-15 minutes or until golden.
- Cool, store in the refrigerator.
Nutrition Facts : Calories 516.2, Fat 20.4, SaturatedFat 9.6, Cholesterol 105.8, Sodium 299, Carbohydrate 75.8, Fiber 1.3, Sugar 52.9, Protein 8.6
COCONUT MERINGUE PIE
Make and share this Coconut Meringue Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350 for 5 minutes.
- In a medium saucepan, stir together sugar and flour. Stir in milk. Bring to a boil over medium heat, stirring constantly. Gradually stir about half of hot mixture into remaining egg yolks. Return egg yolk mixture to saucepan. Bring to a boil, stirring constantly; boil gently for 1 minute, stirring frequently.
- Remove from the heat; stir in coconut, butter and vanilla. Keep warm.
- In small mixing bowl, beat egg whites, vanilla and cream of tartar on high speed until foamy.
- Gradually add sugar, beating until stiff peaks form. Pour filling into crust.
- Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with coconut.
- Bake on baking sheet at 350 for 15 minutes or until lightly browned. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.
Nutrition Facts : Calories 366.5, Fat 17.1, SaturatedFat 7.2, Cholesterol 107, Sodium 279.5, Carbohydrate 47.2, Fiber 0.9, Sugar 30.8, Protein 7.2
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