Coconut Marshmallow Cream Meringue Pie Good Recipes

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Coconut Marshmallow Cream Meringue Pie

"Extra wealthy and gooey coconut cream pie! Half and half can be used in location of cream."

Ingredients :

5 cups light cream
1/four cup butter
1 cup white sugar
3 eggs
1/four cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/four cups flaked coconut
2 (9 inch) pie shells, baked
nine egg whites
1 teaspoon cream of tartar
1 1/2 cups white sugar

Instructions :

Prep :	Cook : 16M	Ready in :

For the filling combine mild cream or half and half of and butter in saucepan. Bring simply to boil over medium warmth.
In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is absolutely dissolved and aggregate is well mixed.
Gradually upload the egg combination to the mixture in saucepan, stirring constantly with twine whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/four cup of the coconut. Cook and stir until marshmallows soften and mixture is properly-combined. Pour into pie shells. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (a hundred seventy five degrees C).
For meringue, in huge bowl, beat egg whites and cream of tartar till tender peaks form. Add sugar, a small amount at a time, beating constantly till stiff peaks shape. Spread 1/2 the meringue over every pie to edge of crust. Sprinkle each with 1/4 cup of the ultimate coconut.
Bake at 350 levels F (175 levels C) for 12 to 15 minutes or till lightly browned. Refrigerate until ready to serve. Chill any leftovers.

Notes :

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