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    COCONUT CREAM MERINGUE PIE


    Source of Recipe


    Dorothy

    List of Ingredients




    COCONUT CREAM MERINGUE PIE
    :
    :
    : 1 pie shell
    : 2/3 cup sugar
    : 1/4 cup cornstarch
    : 1/4 teaspoon salt -- optional
    : 3 cups milk
    : 3 egg yolks -- save whites for
    : meringue
    : 1 tablespoon margarine
    : 1 teaspoon vanilla
    : 1 cup coconut
    :

    : MERINGUE
    :
    :
    : 3 egg whites
    : 1/4 teaspoon salt
    : 1/3 cup sugar
    : 1 tablespoon cornstarch
    : 1 teaspoon vanilla
    : 1/2 teaspoon cream of tartar

    Recipe



    : In a saucepan, combine the sugar, cornstarch
    : and salt. gradually stir in milk until
    : smooth. Bring to a boil, cook and stir for
    : 2 minutes or until thickened. Gradually
    : stir 1 cup of hot filling into egg yolks,
    : return all to the pan, stirring constantly.
    : Bring to a gentle boil, cook and stir for 2
    : minutes. Remove from the heat; stir in
    : coconut, margarine and vanilla until
    : margarine is melted.
    :
    : Top warm filling with meringue and brown.
    :
    : Source: Betty Crocker
    : Yield: "1 9" pie"
    :
    :
    : NOTES : I cook mine in a double boiler, that
    : way no problems with it sticking to the pan.
    : I put the milk in the double boiler to heat.
    : I then mix the rest of the ingredients
    : (except the coconut) with about 1/2 cup of
    : milk I saved from the 3 cups in the recipe.
    : Mix this into the heated milk and stir well.
    : Let cook to thicken. Add the coconut &
    : place in baked pie shell. Top with
    : meringue.
    : You could substitute bananas for the
    : coconut, and there you go, a banana cream
    : pie.
    :
    : MERINGUE
    :
    : Beat egg whites until frothy and double in
    : size. Mix together sugar, cornstarch and
    : cream of tartar. Sprinkle over egg whites
    : and eat until egg whites are stiff and all
    : sugar is dissolved, about 5 minutes. Beat in
    : vanilla. Place meringue on top of hot pie
    : filling, sealing meringue to edge of pie
    : crust. Bake at 400F. for 12-15 minutes,
    : until light brown.
    :
    : Note. You can substitute Splenda for the
    : sugar in both the filling and meringue. The
    : meringue doesn't get as fluffy as it does
    : with sugar, but it is good and can be used
    : for a diabetic. I make my crust with
    : canola oil which is better for you, less bad
    : fat.

 

 

 


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