Coconut Marshmallow Cream Meringue Pie
Coconut Marshmallow Cream Meringue Pie requires about 45 minutes from start to finish. This recipe serves 20. One portion of this dish contains approximately 15g of protein, 70g of fat, and a total of 1129 calories. For $2.48 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 19 people have tried and liked this recipe. Head to the store and pick up butter, egg whites, cornstarch, and a few other things to make it today. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Similar recipes include Coconut Marshmallow Cream Meringue Pie, Banana-Coconut Marshmallow Meringue Pie, and Sweet Potato Coconut Pie with Marshmallow Meringue.
Servings: 20
Ingredients:
1/4 cup butter
1 1/4 cups flaked coconut
1/4 cup cornstarch
1 teaspoon cream of tartar
9 egg whites
3 eggs
5 cups light cream
1 cup miniature marshmallows
2 (9 inch) pie shells, baked
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups white sugar
Equipment:
sauce pan
whisk
bowl
oven
Cooking instruction summary:
For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended. Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers. Kitchen-Friendly View
Step by step:
1. For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
2. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
3. Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
4. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
5. Pour into pie shells. Refrigerate at least 2 hours.
6. Preheat oven to 350 degrees F (175 degrees C).
7. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form.
8. Add sugar, a small amount at a time, beating constantly until stiff peaks form.
9. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
10. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
Nutrition Information:
covered percent of daily need
