Coconut Meringue Pie

Coconut Meringue Pie

Sage’s Coconut Meringue Pie

from A Weakness For Chocolate

 

Separate 3 eggs.  Save yolks for filling and whites for meringue.  Allow whites to come to room temperature for a high, fluffy meringue.

Crust:

Makes one 9” single pie crust.

Preheat oven to  400degrees.

1 c. flour

¼ t. salt

¼ c. butter-flavor shortening

3-4 T. ice cold water

Mix flour and salt.  Cut in shortening until mixture resemble coarse meal.  Add ice water one tablespoon at a time, stirring with a fork,  until dough sticks together.  Use additional water if needed.  Place dough ball on counter or cutting board, and place bowl over the top.  Let set for 5-10 minutes to allow the gluten to form.  Dust counter top lightly with flour, then roll out crust, dusting with flour as needed so it doesn’t stick to counter or rolling pin.  Measure size by laying pie pan upside down on circle of dough. Dough circle should be about 2” bigger than pie pan.  Gently fold circle into quarter and transfer to pie pan, then unfold, fitting dough to pie pan with hands.  Use a knife to trim the edge of the dough, allowing a 1’ overhang to remain.  Fold the overhanging dough under itself, and pinch edges to form a pretty scallop.  Prick dough in the bottom of the pan to prevent air bubbles, then bake in preheated 400 degree oven for about 10 minutes or until lightly browned.  Cool.

Coconut Cream Filling:

2 C. half and half, scalded (heated to almost boiling, but do not boil)

1 c. sugar

¼ t. salt

3 T. flour

1 T. cornstarch

1 t. vanilla

3 egg yolks

¾ c. coconut (shredded)

1 T. butter

Mix dry ingredients and gradually add to scalded half and half, whisking as you add.  Cook on medium heat until thick.  Beat egg yolks lightly.  Add about 2 T. of  the hot half and half mixture to egg yolks, whisking it as you add.  Then add it all back into the hot half and half mixture, mixing well.  Do not skip this step, or the hot mixture will cook the egg yolks, causing your filling to have lumps of scrambled eggs in it.  After adding egg yolks, cook for one more minute.  Finally, add vanilla and butter and stir until blended. Stir in coconut, then pour into baked pie crust. 

Meringue:

Mix in a microwave safe bowl :

½ c. water

½ c. sugar

1 T. Cornstarch

Cook until thickened, stirring several times during cooking.  Cool slightly.

In a metal mixing bowl on mixer, using wire whip attachment:

3 egg white, at room temperature

Beat on high speed until soft peaks form.  Continue beating on high, adding cooked mixture gradually.  Then beat on high speed until stiff peaks form.  Spread meringue over coconut filling, then finish by sprinkling coconut over the top.  Bake in 400 degree oven until meringue is lightly browned. Watch closely, as it only takes a few minutes.  Do not walk away from the oven! The coconut can burn very quickly.

 

 

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