Best Moms Coffee Mallow Meringue Pie Recipes

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MOM'S COFFEE MALLOW MERINGUE PIE



Mom's Coffee Mallow Meringue Pie image

This little sweetie is from The Sugar Cube.

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 16

MERINGUE SHELL:
2 extra large egg whites, room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 cup finely chopped toasted pecans. (toast pecans, spread in single layer on rimmed baking
sheet in a 350 oven for 5 to 8 minutes til fragrant)
COFFEE MALLOW FILLING:
1 1/2 cups mini marshmallows
3/4 cup strong brewed coffee
2 tsp. unsalted butter
1/8 tsp. sea salt
1 3/4 cup heavy cream
1/2 tsp. vanilla extract
2 tbsp. sugar
1/2 cup salted caramel sauce room temperature, recipe follows
one 3 to 4 oz. bar high quality milk chocolate for garnish. (lindt swiss milk chocolate is great for this)

Steps:

  • 1. To make meringue shell, preheat oven to 275. Generously butter a 9 x 1 1/2 inch glass pie plate. Using a stand mixer fitted with whisk attachment or hand mixer, beat egg whites on medium speed til frothy. Add cream of tartar, increase speed to medium high and slowly beat in the sugar, 1 tablespoon at a time. Increase speed to high and continue beating til whites form medium stiff peaks and look glossy. The meringue should stay stiff and not droop when you lift the beaters. If it looks dry or grainy instead of glossy, you've gone too far. Gently fold the pecans into the whites. Spoon mixture into prepared pie plate. Using back of the spoon, spread meringue evenly over the bottom and up the walls of the dish. Bake til light golden brown, about 45 minutes. Turn off heat and leave the meringue shell in oven with door closed for another 45 minutes. The shell should have a nice golden color. Remove it from oven and cool completely on wire rack before filling.
  • 2. To make coffee mallow filling, mix the marshmallows, coffee, butter and salt in medium pan and cook over medium heat, stirring occasionally, til marshmallows have completely melted. Remove form h eat and let cool to room temperature. Meanwhile, using a stand mixer fitted with whisk attachment or handheld mixer, beat cream, vanilla, and sugar on high speed til medium stiff peaks form. Whisk a little of the whipped cream into the cooled coffee goo to lighten it and break up any lumps, then fold the mixture into the bowl of whipped cream til fully incorporated. Scrap mixture into the cooled meringue shell, spread evenly and smooth the top. Refrigerate for 1 to 3 hours before serving. Don't assemble this pie too far in advance because the filling will make the bottom of the pie shell slightly soggy. If you need to work ahead, make the shell and the cream up to 1 day ahead but keep them separate.
  • 3. Drizzle top of pie with caramel sauce and use a rasp style grater to grate chocolate over top. Cut into slices and serve. The edges of the meringue shell might crumble a bit when you cut it. Just dust with cocoa powder to hide the imperfections. Honestly, you're not going to care what it looks like because once it goes into your mouth, you're going to be very happy.
  • 4. Caramel Sauce: 2 cups sugar 1 cup water 1 1/2 tsp. fleur de sel 2 cups heavy cream, warmed 1 1/2 tsp. pure vanilla extract In a deep heavy bottomed pot, mix the sugar, water and salt and stir til well mixed. Cook over high heat til sugar starts to color around the edges of the pot, swirling the pan to promote even caramelization of the sugar. Don't stir or the sugar will crystallize, that is, harden. Continue cooking, swirling occasionally til the caramel is very dark mahogany in color and lightly smoking. It should be on the verge of burning, 10 to 15 minutes. Immediately remove the pot from the heat and while stirring with a whisk or wooden spoon, add the warmed cream in a steady stream. Since you're taking the caramel to the dark side, you have to work quickly and begin adding the cram right away to stop the cooking process. But you don't want to add it all at once, so pour it in a continuous steady stream. Be careful. The mixture wills team and bubble up furiously. Wear an oven mitt on the hand that's stirring in the cream. Strain through a fine mesh sieve into a metal bowl. Stir in the vanilla and let cool at room temperature, stirring occasionally, for about 1 hour. Refrigerate, uncovered, for several hours to thicken. Whisk before using or transferring to an airtight jar for longer storage. It will keep refrigerated for at least 1 week. Tip: Warming the cream separately helps to keep the caramel from shocking into a hard mass when you add it. Be sure to add it quickly because you need to stop the cooking process as soon as the caramel turns the color you want. Otherwise, it will keep cooking and it can go from perfect to brunt in just a few seconds. Be sure the pot is heavy bottomed to promote even cooking, deep enough to hold the caramel when it bubbles up and light colored, such as stainless steel, so you can see the color of the caramel as it's cooking. When mixing in cream, use heat proof utensils such as a wooden spoon or silicone spatula.
  • 5. To ensure that the sugar does not crystallize, you can add a very small amount of fresh lemon juice for 1/2 lemon, to the sugar mixture before putting it on the heat.

COFFEE MERINGUE CREAM PIE



Coffee Meringue Cream Pie image

Oh my ... this coffee meringue cream pie recipe is super creamy! The meringue on top is light and creamy. This cream pie is quick and really easy to make. I just loved how much coffee flavor comes through - it's delicious.

Provided by Nancy Allen

Categories     Pies

Time 25m

Number Of Ingredients 14

1 9-inch single pastry shell, baked & cooled (your favorite)
1 c granulated sugar
1/4 c all-purpose flour
1/8 tsp salt
1 c half and half
1 c freshly brewed strong coffee
3 egg yolks, well beaten (reserve whites for meringue)
4 Tbsp butter
1 tsp pure vanilla extract
MERINGUE
3 egg whites, stiffly beaten
1/8 tsp salt
1/4 tsp cream of tartar
6 Tbsp granulated sugar

Steps:

  • 1. For Filling: In medium saucepan, combine sugar, flour, and salt. Stir in half and half and hot coffee, mixing until smooth. Cook over medium-high heat until thickened, stirring constantly.
  • 2. Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to saucepan. Cook and stir 1 minute, then remove from heat. Stir in butter and vanilla extract until butter is melted.
  • 3. Spread evenly into baked & cooled pie shell. Set to cool. Preheat oven to 375F for meringue.
  • 4. For Meringue: Using electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar, beating until stiff and shiny. Quickly spread over filling to the edge. Bake 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours. Yum To The Max! 8)

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g

FAVORITE COCONUT MERINGUE PIE



Favorite Coconut Meringue Pie image

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

MOM'S MAGIC LEMON MERINGUE PIE



Mom's Magic Lemon Meringue Pie image

My mom made this all the time when I was young. As simplistic as it is, I can't help but love it--one of my favorites!! (I get her to make this for me instead of birthday cakes) Yummy!!

Provided by TGirl

Categories     Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 9 inch pie shell, baked
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
2 egg yolks (whites reserved to make meringue)

Steps:

  • Blend milk, juice, and yolks until thick (5 minutes or so).
  • Pour into pie shell.
  • In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
  • Cover pie with meringue.
  • Bake at 350 until meringue is browned slightly.
  • (5-10 minutes).
  • Chill and serve.

IRRESISTIBLE COCONUT CREAM PIE



Irresistible Coconut Cream Pie image

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It's irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. -Roberta Foster, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1-1/2 cups whole wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons whole milk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2-1/4 cups whole milk
3 large egg yolks, room temperature
1 tablespoon butter
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1 cup marshmallow creme
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 437 calories, Fat 23g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 395mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 8g protein.

MY MOM'S LEMON MERINGUE PIE



My Mom's Lemon Meringue Pie image

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Provided by CollinW

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 7

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  • Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  • Bake in the preheated oven for 25 minutes.
  • Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
  • Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
  • Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g

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