Thai Coconut Lime Meringue Pie Recipes

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.

THAI COCONUT LIME MERINGUE PIE

Steps:

• For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.
• Add the butter and process until clumpy and moist.
• Press evenly into a 10" pie plate.
• Bake 10 minutes in a preheated 350 degree F oven.
• Cool completely.
• For the filling, whisk the yolks in a medium pan until smooth.
• Whisk in the coconut milk and condensed milk.
• Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.
• Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.
• Remove from the heat.
• Sprinkle the gelatin over the water in a microwave-safe measuring cup.
• Let sit 5 minutes to soften.
• Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil.
• Stir.
• Whisk the gelatin into the egg mixture, then whisk in the lime juice.
• Pour the filling into the crumb crust and set aside.
• For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.
• Add the sugar a tablespoon at a time and continue beating until stiff but not dry.
• Spread the meringue over the filling.
• Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned.
• Cool, then refrigerate until firm.

FAVORITE COCONUT MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. 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 chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites 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 evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.