Coconut Marshmallow Cream Meringue Pie

Coconut Marshmallow Cream Meringue Pie

21
MARBALET 50

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

servings 479 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
  2. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
  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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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...

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 ha...

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 ...

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 ...

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.

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

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...

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.