Coconut Meringue Pie 2

Coconut Meringue Pie 2
Coconut Meringue Pie 2

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    9 inch Pie Shell Cooked and Cooled

  • Filling:

  • 2/3

    Cup Sugar

  • 1/4

    Cup Corn Starch

  • 1/4

    teaspoon Salt

  • 2

    Cups of Milk

  • 3

    Egg Yolks slightly beaten and at room temp(reserve whites for meringue)

  • 1

    Cup flake Coconut

  • 1/2

    teaspoon Clear Vanilla Extract

  • Meringue:

  • Stage 1 of Meringue

  • 2

    Tablespoons of Sugar

  • 1

    Tablespoon of Corn Starch

  • 1/2

    Cup Water

  • 2

    nd Stage of Meringue

  • 3

    Egg Whites

  • 1/4

    teaspoon Creme of Tarter

  • pinch of Salt

  • 3

    rd Stage of Meringue

  • 6

    Tablespoons of Sugar

  • 1/2

    teaspoon Clear Vanilla

  • 4

    th Stage of Meringue

  • 1/2

    cup of Coconut to top the Meringue

Directions

First thing that I do is Bake my pie shell 15 minutes in a 350 degree oven Next I do the first stage of the meringue this is important because it needs to cool before going into meringue in a 9 inch skillet place 2 Tablespoons Sugar, 1 Tablespoon Corn Starch and 1/2 cup water whisk well stirring all the time while cooking I cook on an electric stove so I place the heat level on 4.5 not quite medium heat this will start out milky white and as it thickens it will turn clear takes about 14 minutes when thick and bubbly remove from heat and allow to cool Now the filling for the pie: in a large skillet I mix the sugar, corn starch, salt and milk together setting my temp on 6.5 and stirring constant I cook until a thick and bubby boil; takes about 6 minutes. Once I reach this stage I turn the temp down to medium 5. and cook for a full 2 more minutes remove from heat and temper the eggs into the filling I mix ,1 at time, 6 tablespoons of filling into the eggs I stir well between tablespoons after blending the 6th tablespoon into eggs I mix all egg mixture into the remaining filling return to heat 5. and bring to a soft boil. Once you reach a bubbly boil cook for a full 2 minutes stirring at all times remove from heat and stir in 1 cup coconut and 1/2 teaspoon vanilla pour into pie shell and set aside the Meringue: 2nd Stage Using a kitchen aide stand mixer on speed #6 I blend the egg whites with 1/4 teaspoon creme of tarter and salt blend until foamy about 2 minutes now blending slowly add 1/2 teaspoon vanilla and 6 Tablespoons Sugar whipping on speed 6 to 8, whip until soft peaks form about 2 to 3 minutes after you reach soft peak stage start adding stage 1: corn starch mixture to the meringue Continue to beat on level 8(high speed) for about 4 to 5 minutes or until you reach stiff peaks on the meringue Blend meringue over the pie filling sealing all edges of the crust once I get the meringue where I want it I take my finger and pull out stiff peaks randomly over the pie and top with 1/2 cup of coconut Return to 375 degree oven for about 10 to 12 minutes to toast the top Makes an excellent pie

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