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Coconut Meringue Pie
A very sweet pie, this incorporates Coco Lopez cream coconut with flaked coconut and topped with meringue. Don’t worry about piping on the meringue, simply spoon it on and mound it high.

Unbaked 9" pie shell


Coconut Filling:


1 15-oz can Coco Lopez cream of coconut

1/2 c buttermilk

3 jumbo egg yolks

1 7-oz package sweetened flaked coconut



4 jumbo egg whites

1/2 c sugar

1/4 t cream of tartar


Prebake pie shell only until very light browned. Weigh down shell to prevent blistering. Cool.

Preheat oven to 350°F.

Whisk Coco Lopez, yolks, and buttermilk. Add in the flaked coconut. Pour filling into shell and bake for 35 minutes or until set. Remove from oven, but keep oven on. While pie is cooling slightly, prepare the meringue. In large bowl, whip whites until frothy, add the cream of tartar and whip until the have soft peaks. Gradually add in the sugar and continue beating until the meringue has stiff, glossy peaks. Spoon meringue onto pie, sealing edges completely. Draw up meringue with back of spoon into soft peaks and place bake into oven until meringue is golden, about 15 minutes. Cool completely before serving.

Recipe from a collection of old newspaper and magazine clippings. Unknown date.



Copyright © 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.



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