Coconut Marshmallow Cream Meringue Pie Popular Recipes

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Friday, September 30, 2016

Coconut Marshmallow Cream Meringue Pie

"Extra rich and gooey coconut cream pie! Half and half of can be used in region of cream."

Ingredients :

five cups mild cream
1/four cup butter
1 cup white sugar
three eggs
1/four cup cornstarch
1 teaspoon vanilla extract
1/four teaspoon salt
1 cup miniature marshmallows
1 1/4 cups flaked coconut
2 (9 inch) pie shells, baked
9 egg whites
1 teaspoon cream of tartar
1 half cups white sugar

Instructions :

Prep :	Cook : 16M	Ready in :

For the filling combine light cream or half of and 1/2 and butter in saucepan. Bring just to boil over medium warmth.
In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is properly blended.
Gradually upload the egg mixture to the mixture in saucepan, stirring constantly with cord whisk. Cook, stirring continuously, about 1 minute or till thickened. Add marshmallows and 1/four cup of the coconut. Cook and stir until marshmallows soften and aggregate is properly-combined. Pour into pie shells. Refrigerate as a minimum 2 hours.
Preheat oven to 350 tiers F (one hundred seventy five degrees C).
For meringue, in large bowl, beat egg whites and cream of tartar until gentle peaks shape. Add sugar, a small amount at a time, beating continuously until stiff peaks form. Spread half of the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the ultimate coconut.
Bake at 350 levels F (175 levels C) for 12 to fifteen mins or till lightly browned. Refrigerate until equipped to serve. Chill any leftovers.

Notes :

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