Coconut Marshmallow Cream Meringue Pie
Meringue pies became popular in the United States during the 19th century and are known for their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Coconut Marshmallow Cream Meringue Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine the pie crust and shredded coconut. Press the mixture into a 9-inch pie dish.
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Bake the crust for 10-12 minutes, until golden brown. Let it cool.
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In a saucepan, heat the coconut milk, heavy cream, marshmallows, granulated sugar, cornstarch, and vanilla extract over medium heat. Stir continuously until the mixture thickens.
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Pour the filling into the cooled pie crust.
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In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
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Spread the meringue over the filling, making sure to seal the edges.
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Bake the pie for 10-15 minutes, until the meringue is golden brown.
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Remove from the oven and let it cool for at least 2 hours before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 53g18%
- Sugars 38g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
