Coconut Marshmallow Cream Meringue Pie

Name: Coconut Marshmallow Cream Meringue Pie
Yield: 2 pies
Ingredients: 5 cups light cream; ¼ cup butter; 1 cup white sugar; 3 eggs; ¼ cup cornstarch; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup miniature marshmallows; 1 ¼ cups flaked coconut; 2 (9 inch) pie shells, baked; 9 egg whites; 1 teaspoon cream of tartar; 1 ½ cups white sugar

Rating: 4.55 stars

31 Ratings
24 Reviews
5 Photos

Extra rich and gooey coconut cream pie! Half and half may be used in place of cream.

By MARBALET

Gallery

Recipe Summary

Servings:

Yield:

2 pies

Nutrition Info

Directions

Step 1
For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.

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Step 2
In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
Step 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.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.

Nutrition Facts

Per Serving:

479 calories; protein 7g; carbohydrates 52.4g; fat 27.7g; cholesterol 92mg; sodium 272.3mg. Full Nutrition

Reviews (24)

Most helpful positive review

ILA8030

02/21/2006

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 cream pie recipes in the microwave ( cooking the pudding part) - so much easier and they turn out perfect every time! Read More

Helpful

(30)

Most helpful critical review

VERUCA182

04/21/2006

I did not like this recipe at all. I made it for Easter and it didn't have enough flavor. I probably will never make it again. Read More

Helpful

(7)

31 Ratings

5 star values: 24
4 star values: 4
3 star values: 0
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ILA8030

02/21/2006

Helpful

(30)

ANGIEGAIL

12/03/2003

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!!! Read More

Helpful

(23)

JIMBROOMALL

05/03/2003

Very easy. One modification instead of just 5 cups of half and half I used 15oz of coconut milk and then rest half and half. Everyone loved the creaminess of it. Have given the reciepe out to all my friends. Read More

Helpful

(20)

Michele C.

12/21/2006

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 ever had! My family asked me to make it again for Christmas! Read More

Helpful

(17)

Cathy

12/27/2008

Fantastic and easy to make! Will definitely make again. Did put 1 C of coconut in the pie recipe only calls for 1/4 C but the ingredients would only add up to 1/2 C instead of the 1 1/4 C on the ingredients list. Read More

Helpful

(13)

LORRIEC13

08/11/2003

Fabulous pie! I also used coconut milk (about 15oz) in place of some of the cream. It turned out great. Will definitely make this one again. Read More

Helpful

(11)

GUNN36

08/29/2002

This is absolutely the best coconut pie. Easy to make wonderful creamy taste. If you are a coconut lover this is for you. R Gunn Read More

Helpful

(10)

BUENOSDIAS

11/24/2004

To make this lowfat I substitued NONFAT condensed milk for the cream 2 mashed bananas (blended)for the butter and used 1/2 splenda & 1/2 regular sugar. It's very sweet; next time I'll cut the sugar back; also used fresh coconut instead of packaged (no sugar)! and added peach brandy instead of vanilla (a little more generous than 1 tsp.)...very good! I rated this 4 stars because it's a lot of work!! Read More

Helpful

(8)

VERUCA182

04/21/2006

I did not like this recipe at all. I made it for Easter and it didn't have enough flavor. I probably will never make it again. Read More

Helpful

(7)

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All Reviews for Coconut Marshmallow Cream Meringue Pie

- of Reviews

Coconut Marshmallow Cream Meringue Pie

Servings Per Recipe: 16
Calories: 478.8

% Daily Value *

protein: 14 %

carbohydrates: 17 %

dietary fiber: 4 %

sugars:

fat: 43 %

saturated fat: 73 %

cholesterol: 31 %

vitamin a iu: 13 %

niacin equivalents: 17 %

vitamin c: 1 %

folate: 6 %

calcium: 8 %

iron: 6 %

magnesium: 6 %

potassium: 6 %

sodium: 11 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Coconut Marshmallow Cream Meringue Pie

1 of 24

All Reviews

ILA8030

02/21/2006

Helpful

(30)

ANGIEGAIL

12/03/2003

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!!!

Helpful

(23)

JIMBROOMALL