Try this Coconut Pie recipe, or contribute your own.
- Carbohydrate 33.6286669113316 g
- Cholesterol 88.48875 mg
- Fat 17.16022423965 g
- Fiber 1.15327604245543 g
- Protein 12.6069910072963 g
- Saturated Fat 11.3444429614715 g
- Serving Size 1 1 Serving (222g)
- Sodium 3694.43509097676 mg
- Sugar 32.4753908688761 g
- Trans Fat 1.23798245854478 g
- Calories 331 calories
Step-by-step
- Combine half and half and butter in saucepan. Bring just to a boil.
- Whisk together sugar, eggs, cornstarch, vanilla and salt until well blended.
- Add a little hot mixture to egg mixture then add all back to sauce pan gradually, stirring constantly.
- Cook about 1 minute or until thickened. Add marshmellows and 1 1/4c coconut.
- Cook & stir until marshmellows melt and mixture is well blended.
- Pour into pie crust. Top with meringue. Refrigerate at least 2 - 3 hours to set for cutting.
- For meringue, heat oven to 350°.
- Mix water & meringue powder and add to whites.
- Beat until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread over pie to edge of crust, sealing to it.
- Sprinkle remaing coconut over top & bake 10 -15 minutes until lightly browned.
- Refrigerate.
- Note: I find the meringue does better if the filling has cooled a little before putting it on.
Undercooking the cornstarch slurry leaves a starchy mouthfeel and prevents the custard from setting properly. Temperature control dictates success here, requiring careful execution from the stovetop to the oven.
- Temper the eggs slowly by whisking a small amount of the hot half-and-half mixture into the bowl before pouring everything back into the saucepan, preventing scrambled egg bits.
- Bring the half-and-half and butter just to a boil over medium heat, watching closely to avoid scorching the dairy solids on the bottom of the pan.
- Cook the thickened custard for at least one full minute to activate the cornstarch fully and eliminate raw starch flavors.
- Whip the room-temperature egg whites and meringue powder with water until soft peaks form, then incorporate the 8 tablespoons of sugar gradually to build a stable structure.
- Bake the assembled pie at 350 degrees for 10 to 15 minutes until the meringue and remaining coconut turn lightly golden.
Allow the filling to cool slightly before applying the meringue to prevent weeping underneath the crust. Chill the finished dessert for two to three hours to achieve clean, sharp slices.
