Best 2 Double Coconut Meringue Pie Recipes
Indulge in a tropical paradise with our delectable Double Coconut Meringue Pie, a harmonious blend of flavors and textures that will tantalize your taste buds. This heavenly pie features a crisp, flaky crust filled with a velvety coconut custard, topped with a cloud-like meringue and toasted coconut flakes. Our recipe includes detailed instructions for creating the perfect pie crust, a luscious coconut custard filling made from scratch, and a meringue that achieves just the right balance of sweetness and structure. Additionally, we offer a simplified version of the pie using a pre-made graham cracker crust for those who prefer a quicker and easier option. Whether you're a seasoned baker or a novice in the kitchen, our Double Coconut Meringue Pie recipes will guide you towards creating a stunning and unforgettable dessert that will impress your family and friends.
Let's cook with our recipes!
FAVORITE COCONUT MERINGUE PIE
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
DOUBLE COCONUT MERINGUE PIE
Great coconut flavor and mile-high meringue! The filling is cooked in the microwave, so no stirring over a hot stove (although you could easily do it on the stove if you prefer). To make a TRIPLE coconut meringue pie, use a coconut pie-crust.
Provided by GinaJohnson
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the sugar and cornstarch so there are no lumps.
- Add the milks and stir well.
- Microwave on high for 2 minutes. Stir.
- Continue microwaving and stirring every 30 seconds until thick and bubbly.
- Whisk the egg yolks well.
- Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
- Stir the egg mixture into the remaining milk mixture.
- Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
- Remove from heat.
- Add coconut, vanilla, and butter. Stir until uniformly incorporated.
- Pour the filling into the prepared pie shell.
- Meringue:.
- Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
- Turn mixer on high and add sugar 1 T at a time.
- Beat until stiff peaks form.
- Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
- Sprinkle coconut on top.
- Bake at 350 o for 12-18 minute
- Cool pie on wire rack 1 hour.
- Refrigerate at least 2 hours before serving. Keep chilled.
Tips:
- For a golden-brown meringue, use a kitchen torch to caramelize the sugar on top.
- If you don't have a kitchen torch, you can place the pie under the broiler for a few minutes, watching closely to prevent burning.
- To make sure the pie crust is cooked through, pre-bake it for 10-12 minutes before filling it.
- Let the pie cool completely before slicing and serving to allow the filling to set.
- For a fun twist, try using different flavors of coconut, such as toasted coconut or coconut extract.
- Garnish the pie with whipped cream, toasted coconut, or fresh berries for an extra touch of sweetness and visual appeal.
Conclusion:
The Double Coconut Meringue Pie is a delightful dessert that combines the flavors of coconut and meringue in a perfect harmony. With its creamy filling, toasted coconut crust, and fluffy meringue topping, this pie is sure to be a hit at any gathering. Whether you're a fan of coconut or simply looking for a new and exciting dessert to try, this recipe is definitely worth a try. So gather your ingredients, preheat your oven, and let's get baking!
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