Coconut Marshmallow Cream Meringue Pie

Coconut Marshmallow Cream Meringue Pie requires about 45 minutes from start to finish. This recipe serves 20. One portion of this dish contains approximately 15g of protein, 70g of fat, and a total of 1129 calories. For $2.48 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 19 people have tried and liked this recipe. Head to the store and pick up butter, egg whites, cornstarch, and a few other things to make it today. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Similar recipes include Coconut Marshmallow Cream Meringue Pie, Banana-Coconut Marshmallow Meringue Pie, and Sweet Potato Coconut Pie with Marshmallow Meringue.

Servings: 20

 

Ingredients:

1/4 cup butter

1 1/4 cups flaked coconut

1/4 cup cornstarch

1 teaspoon cream of tartar

9 egg whites

3 eggs

5 cups light cream

1 cup miniature marshmallows

2 (9 inch) pie shells, baked

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups white sugar

Equipment:

sauce pan

whisk

bowl

oven

Cooking instruction summary:

For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended. 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. Preheat oven to 350 degrees F (175 degrees C). 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. 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. Kitchen-Friendly View

 

Step by step:


1. For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.

2. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.

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.

4. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.

5. Pour into pie shells. Refrigerate at least 2 hours.

6. Preheat oven to 350 degrees F (175 degrees C).

7. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form.

8. Add sugar, a small amount at a time, beating constantly until stiff peaks form.

9. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.

10. 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.


Nutrition Information:

Quickview
1128k Calories
14g Protein
70g Total Fat
109g Carbs
6% Health Score
Limit These
Calories
1128k
56%

Fat
70g
108%

  Saturated Fat
29g
184%

Carbohydrates
109g
37%

  Sugar
17g
20%

Cholesterol
96mg
32%

Sodium
842mg
37%

Get Enough Of These
Protein
14g
30%

Manganese
0.88mg
44%

Vitamin B1
0.52mg
34%

Folate
133µg
33%

Vitamin B2
0.48mg
28%

Iron
4mg
28%

Vitamin B3
4mg
25%

Selenium
16µg
23%

Fiber
4g
20%

Phosphorus
188mg
19%

Vitamin A
713IU
14%

Vitamin K
14µg
14%

Vitamin B5
1mg
10%

Vitamin E
1mg
10%

Magnesium
35mg
9%

Potassium
307mg
9%

Copper
0.17mg
9%

Calcium
81mg
8%

Zinc
1mg
7%

Vitamin B6
0.12mg
6%

Vitamin D
0.53µg
4%

Vitamin B12
0.2µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Enchilada Rice

Taste and Tell Blog

Green chocolate chip cookies for St. Patrick Day

Zesty South Indian Kitchen

Lentil Burgers

Bon Appetit

Fudge Brownies With Peanut Butter Swirl

Serena Bakes Simple from Scratch

Smoky Black Bean Beet Burgers

Minimalist Baker