Classic Lemon Meringue Pie Recipe How to Make It Taste of Home

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Sprinkle 1/3 cup coconut on top of the meringue. Bake for 8-12 minutes in a 400-degree oven until the meringue is a delicate brown and the peaks are slightly darker. Remove the pie from the oven and set it in a draft-free spot to cool. Let the pie cool completely before cutting. This could take up to 2 hours.

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Remove from heat. Stir in vanilla and coconut. Pour into the baked pie shell. Top with meringue. 1/2 cup sugar, 1/3 cup flour, 1/2 cup milk, 1 stick melted butter, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, 3 eggs, 1 cup sweetened flaked coconut, 1 9-inch baked pie shell.

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Transfer dough to a deep dish tart/quiche pan, trimming off excess. Pierce bottom of crust all over with fork. Preheat oven to 375 degrees Fahrenheit. Line crust with foil and fill with pie weights, dried beans, or rice. Bake for 20 minutes, remove foil and weights, and bake for another 10 minutes until golden brown.

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Remove from the heat and add 1-2 handfuls of coconut to the pudding. If you really love coconut, you may add a little more. Pour into cooked pie crust. Meringue: Put the egg whites into a mixing bowl and begin mixing on MEDIUM speed using the whisk attachment, if you have one. If not, a hand mixer will work, as well.

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In fact, you can easily make this recipe as one Cream Pie and one Coconut Pie. Simply pour half of the prepared custard in one pie shell, then fold ¼ cup coconut into the remaining filling in the pan. Add the coconut filling to the second pie crust. Top both pies with the prepared meringue then top the coconut filling pie with ¼ cup coconut.

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Preheat oven to 325ºF. In a large saucepan, combine 1-½ cups sugar, coconut, cornstarch, milk, egg yolks, butter and corn syrup. Cook over medium heat, stirring constantly, until butter melts and custard thickens. Remove from heat and stir in vanilla extract. Pour into prepared pie shell.

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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.

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1. Prepare the Coconut Filling: In a medium-sized pot, combine 1 egg, milk, heavy cream, 1/2 cup sugar, and cornstarch. Cook this mixture on low heat, stirring constantly. Keep a watchful eye as it thickens. Once it reaches the desired thickness, remove it from the heat and add in the flaked coconut and marshmallows.

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Adjust oven rack to lower-middle position and heat oven to 350°F. Bring the coconut milk, milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium heat, stirring occasionally to ensure the sugar dissolves. Whisk yolks, cornstarch, and one tablespoon of sugar in a medium bowl until thoroughly combined.

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Preparation: Preheat oven to 350°F. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes. Remove from heat and set aside.

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For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks.

Classic Lemon Meringue Pie Recipe How to Make It Taste of Home

Flaky Pie Crust. 3 cups all-purpose flour. 1 teaspoon sugar. 3/4 teaspoon salt. 1/2 cup cold solid vegetable shortening, cut into 4 pieces. 1 stick (4 ounces) cold unsalted butter, cut into 1/2.

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Pie Filling. In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut milk (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit. In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers.

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Set both yolks and whites aside. Combine sugar, cornstarch, and salt in the top of a double boiler. Bring the water in the bottom of the double boiler to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water stirring constantly until thickened (about 10 minutes).

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Preheat oven to 350 degrees. In a small saucepan, mix the sugar, cornstarch and salt. Then stir in milk until smooth. Stir and cook over MED-HIGH heat until pie filling thickens and is bubbly. Then, reduce heat to MED and cook three minutes longer. Remove from heat. In a seperate bowl, lightly beat egg yolks.

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To make the meringue, fill a wide saucepan with water about ⅓ of the way. In a large stainless steel bowl of a stand mixer, put egg whites, sugar, salt and cream of tartar. Place the bowl over the simmering saucepan of water.