Best Mas Coconut Meringue Pie Recipes

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COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten (save whites for meringue)
1 cup flaked coconut, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shells, 9 inches, baked
1/2 cup flaked coconut

Steps:

  • In 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 in 1 cup 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 heat; stir in chopped coconut, butter and vanilla until butter is melted.
  • For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  • Add cream of tartar, beat until soft peaks form.
  • Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  • Pour hot filling into crust.
  • Spread with meringue, sealing edges to crust.
  • Sprinkle with flaked coconut.
  • Bake at 350 degrees for 13-15 minutes or until golden brown.
  • Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  • Refrigerate leftovers.

Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3

DOUBLE COCONUT MERINGUE PIE



Double Coconut Meringue Pie image

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

3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/3 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9 inch) baked pie shells
5 egg whites
1/2 teaspoon cream of tartar
8 tablespoons sugar

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.

COCONUT MERINGUE PIE



Coconut Meringue Pie image

Make and share this Coconut Meringue Pie recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 36m

Yield 9 pies

Number Of Ingredients 12

1 1/8 gallons milk
4 lbs sugar
1/2 lb unsalted butter
1/4 cup vanilla extract
1/2 lb cornstarch
1/2 lb all-purpose flour
1/2 lb sweetened flaked coconut
9 pre-cooked pie crusts
20 egg whites
2 lbs sugar
2 ounces egg whites, stabilizer
sweetened flaked coconut

Steps:

  • For the pie:
  • In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
  • In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
  • In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
  • While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
  • For the topping:
  • Preheat the oven to 350 degrees F.
  • Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
  • Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.

Nutrition Facts : Calories 2945.8, Fat 107.4, SaturatedFat 46.9, Cholesterol 122.5, Sodium 1381.7, Carbohydrate 462.8, Fiber 8.6, Sugar 314.4, Protein 39.4

COCONUT MERINGUE PIE



Coconut Meringue Pie image

Provided by Food Network

Categories     dessert

Time 36m

Yield 9 pies

Number Of Ingredients 12

1 1/8 gallon milk
4 pounds sugar
1/2 pound unsalted butter
1/4 cup vanilla extract
1/2 pound cornstarch
1/2 pound all-purpose flour
1/2 pound sweetened coconut flakes
9 pre-cooked pie shells
20 egg whites
2 pounds sugar
2 ounces egg white stabilizer
Sweetened coconut flakes

Steps:

  • For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
  • In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
  • In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
  • While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
  • For the topping: Preheat the oven to 350 degrees F.
  • Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
  • Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.

COCONUT MERINGUE PIE



COCONUT MERINGUE PIE image

I love baking & this is one of my favorite things to make. So pretty when it's done. I made several for the hunters at the lodge I cook for during hunting season, as well as I used to make them in restaurants.

Provided by Peggi Anne Tebben

Categories     Other Desserts

Time 1h

Number Of Ingredients 13

3/4 c sugar
1/4 c cornstarch
1/8 tsp salt
3 c milk
3 egg yolks, beaten (reserve whites)
3/4 c flaked coconut, divided
1 1/2 Tbsp butter
1 tsp pure vanilla extract
1 *basic pastry shell, baked & cooled
MERINGUE
3 egg whites
1/4 tsp + 1/8 tsp. cream of tartar
1/4 c + 2 tblsp. sugar

Steps:

  • 1. *Make a single pie crust using this recipe. https://www.justapinch.com/recipes/dessert/pie/peggis-flaky-pie-crust.html?p=1 Allow to cool.
  • 2. Combine first 3 ingredients in heavy saucepan.
  • 3. In a bowl, combine milk & egg yolks. Gradually stir into sugar mixture & cook over med-high heat, stirring constantly until mixture thickens & boils or bubbles. Cook 1 minute, stirring constantly.
  • 4. Remove from heat & stir in 1/2 cup coconut, butter & vanilla.
  • 5. Immediately pour filling into baked pastry shell.
  • 6. Cover the filling with waxed paper.
  • 7. Beat egg whites (at room temperature)& cream of tartar on high speed of electric mixer for 1 minute.
  • 8. Beat 2-4 minutes until stiff peaks form & sugar dissolves.
  • 9. Remove wax paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Pile it up to form a peak in the middle & make ridges in it instead of smoothing out for a better effect.
  • 10. Sprinkle meringue with 1/4 cup coconut.
  • 11. Bake @ 350° for 12-15 minutes or until golden brown.
  • 12. Cool in fridge completely before cutting.

LUBY'S CAFETERIA COCONUT MERINGUE PIE



Luby's Cafeteria Coconut Meringue Pie image

I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time.

Provided by Julie in TX

Categories     Pie

Time 1h

Yield 2 pies, 12 serving(s)

Number Of Ingredients 13

5 cups half-and-half
1/4 cup butter or 1/4 cup margarine
1 cup granulated sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallow
1 1/4 cups flaked coconut
18 inches baked pie crusts
1 1/4 cups egg whites (from 8-9 extra-large eggs)
1 teaspoon cream of tartar
1 1/2 cups granulated sugar

Steps:

  • FILLING.
  • Preheat Oven to 350 degrees.
  • Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
  • Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
  • Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
  • Continue stirring while cooking until mixture is thickened.
  • This should take about 1 minute.
  • Add the marshmallows and 3/4 cup of the coconut.
  • Cook while stirring until the marshmallows melt and the mixture is well blended.
  • Pour into pre-baked pie shells.
  • Refrigerate for at least 2 hours.
  • MERINGUE.
  • Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
  • Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
  • Spread 1/2 the meringue mixture over each pie to the edge of the crust.
  • Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
  • Bake for 12-15 minutes until or until the meringue is lightly browned.
  • Refrigerate until serving.

Nutrition Facts : Calories 530.3, Fat 26.3, SaturatedFat 14.5, Cholesterol 108.8, Sodium 338.7, Carbohydrate 66.4, Fiber 0.6, Sugar 48.8, Protein 8.9

MA'S COCONUT MERINGUE PIE



Ma's Coconut Meringue Pie image

My ma made the best coconut pie ever!! As many older people do though, she didn't go by a specific recipe, because she had made them for so long that she just "knew". Several years ago, before she passed away, as she was making them, I was trying to write down step by step the ingredients and instructions (hence why it says 8...

Provided by Michelle Jackson

Categories     Pies

Number Of Ingredients 11

1 1/2 c sugar
1 c evaporated milk
8 heaping Tbsp flour
1 c water
1 stick margarine, softened
1 Tbsp vanilla
3 egg yolks
1 bag(s) shredded coconut
9 in pie shell, baked
4 egg whites
1/4 c sugar

Steps:

  • 1. Bake Pie shell according to package instructions.
  • 2. FILLING: In a large pot, combine 1 1/2 cups sugar & flour. Then, in a separate bowl, combine 1 cup evaporated milk and 1 cup of water and stir to mix. Then into milk/water mixture, combine the egg yolks and softened stick of butter and stir until smooth. Pour Egg mixture into flour/sugar mixture and stir until smooth and set heat on stove to med heat. Cook and continually stir until thick and bubbly, then reduce heat to low and cook another 3-4 mins. Remove from heat, stir in vanilla and about 1/2 or a little more of the bag of coconut to desired amount.
  • 3. MERINGUE: Beat 4 egg whites and 1/4 cup sugar in a separate bowl until soft peaks form. Then, spread meringue over pie and sprinkle to desired amount with remaining coconut and broil on low until golden brown.

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