Best Thai Coconut Lime Meringue Pie Recipes

FAVORITE COCONUT MERINGUE PIE

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.

COCONUT MERINGUE PIE

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 CREAM PIE

Steps:

• In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
• Bring the milk to boiling point and scald the milk.
• In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.
• Temper the egg yolk mixture into the scalded milk.
• Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
• Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.
• Cover pie with plastic warp and place in the refrigerator.
• Chill pie completely, about 2 hours.
• Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
• Spread meringue evenly over the top of the pie.
• Sprinkle top with the toasted coconut.
• Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
• Remove from oven and cool.

LIME MERINGUE PIE

Steps:

• In a large bowl add flour and cut in butter until crumbly.
• Mix in yolks and enough cold water to make a smooth dough.
• Wrap in plastic and chill for 15 minutes.
• Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
• Use weights or rice or beans.
• Filling-------------------.
• Combine sugar, cornstarch, water and lime juice in a medium saucepan.
• Whisk until smooth.
• Stir in yolks and butter until well combined.
• Gradually add boiling water.
• Bring mixture to a boil.
• Reduce and simmer for 1 minute.
• Remove from heat.
• Add zest and food coloring if using.
• Mix well.
• Turn into the cooled pie shell.
• For Meringue------------------------èÀ.
• Beat whites until stiff peaks form.
• Slowly beat in sugar until dissolved.
• Spoon meringue onto filling.
• Bake in a 350* oven for 15 minutes or until meringue is light brown.