Coconut Meringue Pie
- 1 1/8 gallon milk
- 4 pounds sugar
- 1/2 pound unsalted butter
- 1/4 cup vanilla extract
- 1/2 pound cornstarch
- 1/2 pound all-purpose flour
- 1/2 pound sweetened coconut flakes
- 9 pre-cooked pie shells
- 20 egg whites
- 2 pounds sugar
- 2 ounces egg white stabilizer
- Sweetened coconut flakes
DirectionsWatch how to make this recipe
For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
For the topping: Preheat the oven to 350 degrees F.
Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mike Smith, Paris Coffee Shop