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Creamy Coconut Pie With Divinity-Style Meringue

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Keri Smith | Jasper-Newton EC 

What we love about this pie: the rich, creamy custard made by a clever method (it’s cooked in the microwave!) and the billowy texture of Smith’s “divinity-style” meringue that relies on a secret ingredient (pass the marshmallow crème, please).

Filling

1 1/2 cups sugar
3 heaping tablespoons cornstarch
1/4 cup (1/2 stick) butter, melted
3 egg yolks
1 teaspoon vanilla extract
1 cup milk
1 cup evaporated milk
1 cup plus 3 tablespoons sweetened, flaked coconut, divided use

Meringue

3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 jar (7 ounces) marshmallow crème

Crust

1 9- or 10-inch deep-dish pie crust, baked and cooled

1. Preheat oven to 325 degrees.

2. FILLING: Whisk together sugar and cornstarch in a large, microwaveable bowl until the mixture is smooth and free of lumps. Add melted butter, egg yolks and vanilla, and whisk until smooth. Whisk in the milk and evaporated milk.

3. Microwave the mixture on high about 8 minutes, stopping to whisk every minute or so, until thickened. When the custard is thick, whisk in 1 cup of flaked coconut and set aside.

4. MERINGUE: While the custard cools, beat the egg whites and cream of tartar with a mixer on high speed until the eggs are very foamy, and then add the vanilla. Continue beating until the whites reach the soft-peak stage, then add the marshmallow crème. Continue beating until the whites are stiff and glossy. Do not underbeat.

5. Pour the custard filling into the baked pie crust and top with meringue. Use a rubber spatula to gently form peaks. Sprinkle the remaining coconut flakes over the top.

6. Bake until the meringue is lightly browned, about 30–35 minutes. Allow the pie to cool at least 15 minutes before serving. Can be served at room temperature or chilled to serve cold.

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