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Categories:
light cream butter margarine white sugar eggs cornstarch vanilla extract salt marshmallows flaked coconut pastry egg whites cream of tartar white sugar
Viewed: 44 - Published at: a year agoIngredients
- 5 cups light cream
- half and half
- 1/4 cup butter
- margarine
- 1 cup white sugar
- 3 eggs
- 1/4 cup cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup miniature marshmallows
- 1-1/4 cup flaked coconut
- 2 baked 9 inch pastry shells
- 9 egg whites
- 1 tsp. cream of tartar
- 1-1/2 cup 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 350F (175C).
- 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 350F (175C) for 12 to 15 minutes or until lightly browned.
- Refrigerate until ready to serve.
- Chill any leftovers.
