TROPICAL DREAM MERINGUE PIE

TROPICAL DREAM MERINGUE PIE image

Yield Serves 8-10.

Number Of Ingredients 20

Coconut Cookie Crust:
1 1/2 cups (10) coconut sugar cookies, crumbled
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, melted
Filling:
1/4 cup pineapple juice
1/4 cup orange juice
1/4 cup guava juice
2 teaspoons Triple Sec or orange-flavored liqueur
1/2 cup granulated sugar
3 tablespoons honey
6 large egg yolks
½ cup unsalted butter, cut into ½ inch pieces
Meringue:
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1/4 cup granulated sugar
1/3 cup flaked coconut, lightly toasted

Steps:

1. In food processor with metal blade, process cookies, sugar and salt until finely crumbled. Empty into small bowl; add sugar and melted butter, combine until firm enough to handle. Press into 9-inch pie pan. Bake at 350 for 10 to 15 minutes or until lightly brown. Cool completely and set aside. 2. For pie filling, combine juices, liqueur, sugar, honey, egg yolks and butter in a heavy non-reactive sauce pan and whisk to mix. 3. Place the pan over low heat and whisk constantly; cook 8 to 10 minutes or until mixture is thick and smooth. Do not boil or mixture will curdle. Strain mixture to remove any lumps. Transfer to a bowl, place plastic wrap directly to surface and let cool completely. 4. For meringue, add egg whites to large bowl and beat on medium speed until mixture is frothy. Add in cream of tartar, vanilla and sugar gradually. Beat on high until firm peaks form. 5. Fill cooled pie crust with filling. Top with meringue mixture; cover edges of crust with mixture to avoid shrinkage. Bake at 400 degrees for 5-7 minutes or until peaks are lightly browned. Turn pie after 3 minutes to ensure even browning. 6. Let pie cool on rack for 1 hour; refrigerate 8 hours or overnight. Before serving sprinkle pie with toasted coconut. Keep refrigerated.