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Coconut Marshmallow Cream Meringue Pie

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Coconut Marshmallow Cream Meringue Pie

  • Medium

Directions

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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

Methods :

  • 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.

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