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Categories:
light cream butter white sugar eggs cornstarch vanilla salt marshmallows flaked coconut pie shells egg whites cream of tartar white sugar
Viewed: 31 - Published at: 6 years agoIngredients
- 5 cups light cream
- 1/4 cup butter
- 1 cup white sugar
- 3 eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 1/4 cups flaked coconut
- 2 (9 inch) pie shells, baked
- 9 egg whites
- 1 teaspoon cream of tartar
- 1 1/2 cups white sugar
Method
- For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
- In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
