Coconut Marshmallow Cream Meringue Pie

Directions

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. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. 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.
6. 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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Reviews (18)

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20

ILA8030

Feb. 21, 2006

"I am a very good pie baker and I rate this recipe very highly. I bake pies at Christmas for other people and this is the coconut pie recipe I use every time. The only thing I change is I make all cr..." See moreeam pie recipes in the microwave ( cooking the pudding part) - so much easier and they turn out perfect every time!"

19

ANGIEGAIL

Dec. 2, 2003

"This is absolutely the BEST coconut pie I have ever had... I don't do meringue pies because I can't do the meringue, but this one is easy and great! Takes a little time, but it is well worth it!!!..." See more"

16

Michele C.

Dec. 21, 2006

"I made this for Thanksgiving and both the pies were gone before I even got a slice! I had to make it again for my kids and so I could try it a few days later and this has to be the best pie I have eve..." See morer had! My family asked me to make it again for Christmas!"