Monday, November 19, 2012

Toasted Coconut Cream Pie with Marshmallow Meringue

Unlike most coconut pies, you brown the meringue, toasting the coconut, and refrigerate before serving. Oh it's good like no other too! It's a requested dessert that will be on our Thanksgiving table this year.
1/2 cup flour
1-1/2 cups sugar
6 eggs, separated
2 cups milk
4 ounces unsalted butter
2 teaspoons vanilla
1 cup grated coconut
Pie shell
Mix flour and sugar. Separate egg yolks from whites and save whites for meringue. Mix yolks with flour mixture; add milk; mix well. Cook over medium heat, stirring constantly until thick. When thick, remove from heat add butter and vanilla. Mix well and add coconut; pour mixture into cooked pie shell.

Marshmallow Meringue
6 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
4 tbsp white sugar
1 (7oz) jar marshmallow fluff
coconut for garnish
When the pie is cool, start your meringue by whipping egg whites, cream of tartar, and vanilla. When it’s frothy, add in sugar one tbsp at a time, until it is stiff. Fold in the fluff. Spread over pie; sprinkle with coconut. Bake at 375 for 6 minutes, or until the peaks have browned and the meringue is firm.  Refrigerate for 2 hours.


camp and cottage living said...

Thanks for sharing your recipe.
This is my favorite pie and I've had a hard time finding a good recipe!

sugarswings said...

that sounds/looks awesome!

Chrissy said...

Yummm! This looks delicious! Found you through a linky party and am excited to be a new follower! :)

Marcie said...

This looks so good Libby. You would think with all the pie I ate yesterday that it wouldn't, but I could have a piece of that right now. :) Thanks for sharing on "I Gotta Try That"

Betsy Pool said...

This looks so good!! I really want to try it! Thanks for linking up at Romance on a dime!! Pinning this.