Coconut Marshmallow Cream Meringue Pie Recipe

Ingredients
<br>- 5 cups light cream
<br>- ¼ cup butter
<br>- 1 cup white sugar
<br>- 3  eggs
<br>- ¼ cup cornstarch
<br>- 1 teaspoon vanilla extract
<br>- ¼ teaspoon salt
<br>- 1 cup miniature marshmallows
<br>- 1 ¼ cups flaked coconut
<br>- 2 (9 inch) pie shells, baked
<br>- 9  egg whites
<br>- 1 teaspoon cream of tartar
<br>- 1 ½ cups white sugar
<br><p></p>Directions
<br>step 1: For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
<br>step 2: In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
<br>step 3: Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
<br>step 4: Preheat oven to 350 degrees F (175 degrees C).
<br>step 5: For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
<br>step 6: Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
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Ingredients
- 5 cups light cream
- ¼ cup butter
- 1 cup white sugar
- 3 eggs
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup miniature marshmallows
- 1 ¼ cups flaked coconut
- 2 (9 inch) pie shells, baked
- 9 egg whites
- 1 teaspoon cream of tartar
- 1 ½ cups white sugar

Directions
step 1: For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
step 2: In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
step 3: Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
step 4: Preheat oven to 350 degrees F (175 degrees C).
step 5: For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
step 6: Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.

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