4 Meringue Pies: Coconut, Chocolate, Lemon, Pineapple

[maybetoday]

4 Easy Meringue Pie Recipes from Scratch - Coconut - Chocolate - Lemon - Pineapple




Meringue recipe at bottom of others.

Pineapple Meringue Pie

1 DEEP DISH PIE CRUST (PRE-BAKED)

1 CUP SUGAR

6 TBSP. CORN STARCH

1 1/2 CUPS EVAPORATED MILK

3/4 CUP WATER

4 EGG YELLOWS (SAVE THE WHITES)

1 TSP. VANILLA

2 TBSP SALTED BUTTER

PINEAPPLE (CHOOSE ONE BELOW)

15.5 OZ. CRUSHED PINEAPPLE (DRAINED

VERY WELL)

8 OZ. CRUSHED PINEAPPLE WITH 8 OZ.

PINEAPPLE TIDBITS (DRAINED WELL)


Prick pie crust with a fork and bake in 350-degree

oven until golden brown.


In a glass batter bowl combine sugar, and corn

starch. Whisk well. Add milk, water, egg yellows

and whisk well.


Place in microwave on high for 3 minutes.


Take out and whisk well! Microwave on 1-minute

intervals until thick and creamy. Take out and

whisk in vanilla and butter, and pineapple Put in

pie crust. Top with meringue while hot and bake

at 325 degrees for 25 minutes, giving egg time to

cook through. Take out and cool completely at

room temperature before refrigerating.


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Coconut Cream Pie



1 1/2 CUP FLAKED COCONUT

PIE CRUST

1/2 STICK SALTED BUTTER

1 12 OZ. CAN EVAPORATED MILK

1/2 CUP WATER

4 LARGE EGGS

3/4 CUP SUGAR 1/2 CUP VERY COLD WATER

3 TBSP. CORN STARCH OR 6 TBSP. FLOUR

3 TBSP. SALTED BUTTER

2 TSP. VANILLA EXTRACT


Toast coconut in 350-degree oven until golden brown

(tossing occasionally). Pre- bake pie crust after

browning coconut at 375 degrees until golden brown.


Pudding:


Melt butter (1/2 stick) in microwave, add milk and

1/2 cup water and whisk. Separate eggs. Beat yellows

and add to mix. Add sugar-whisk. {Put very cold water

in liquid measuring cup and whisk in starch (or flour)

and add to pudding.} Whisk well. Microwave for 3

minutes. Whisk well.


Microwave for 4 more minutes. Add margarine or

butter and vanilla extract-Whisk until smooth. Add

most of toasted coconut leaving just a little to garnish

pie.

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Chocolate Cream Pie


REFRIGERATED PIE CRUST

1 CUP SUGAR

2 HEAPING TBSP. COCOA

3 TBSP. CORN STARCH

1 CUP EVAPORATED MILK

1 CUP WATER

4 EGG YELLOWS (SAVE WHITES FOR MERINGUE)

1/4 STICK SALTED BUTTER

1 TSP. VANILLA


Preheat oven to 375 degrees. Put pie crust in 9-inch

standard pie plate. Crimp edges to form edging (see video

tutorial). Prick pie crust with a fork and bake for 14minutes

or until golden brown. Take out of oven and turn down

temperature to 325 degrees.

In a glass batter bowl whisk

together sugar, cocoa, and corn starch. Add milk, water,
and egg yolks,whisk well.Cook in microwave on high for 4

minutes. Remove from microwave, whisk well making sure

to whisk along sides and bottom to incorporate starch that

may have settled. Continue to cook at 1-minute intervals

until thick and creamy. Take out and whisk in vanilla and

butter. Place in pre-baked pie crust.

Top with meringue. Seal meringue around edges of crust
leaving no holes. Bake

in 325-degree oven for 25 minutes until golden.



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Lemon Meringue Pie



1 CUP SUGAR 6 TBSP. CORN STARCH

2 CUPS WATER 1/2 CUP LEMON JUICE

4 EGG YELLOWS

3 TBSP. SALTED BUTTER

ZEST 2 LEMONS

1/4 TSP. SALT

SAVE EGG WHITES FOR MERINGUE

PRE-BAKED PIE CRUST


In a glass batter bowl, using a

wire whisk, mix dry

ingredients (cornstarch,

sugar, & salt) well. Add

water, lemon juice, & egg

yellows- whisk well. Place in

microwave on high setting for 3 minutes.
Take out &whisk well. Microwave again at 2-minute intervals

until thick and creamy. Whisk after each interval.

After microwaving add butter, mix well until butter

has completely melted. Pour into pre-baked pie shell!

Top with a 4-egg white Meringue and bake at 350

degrees for 25 minutes. Cut with a seriated knife to

help Meringue stay in place.


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Meringue:

4 EGG WHITES (ROOM TEMP)

1/4 CUP SUGAR MIXED WITH 2 TSP. CORN STARCH

1/2 TSP. CREAM OF TARTER


Preheat the oven to 325 degrees. Add egg whites to a clean

dry mixing bowl. Use stainless steel if available. Mix

whites on high speed until they begin to foam. Add cream

of tartar and gradually add sugar/starch mixture while

beating on high. Beat until stiff peaks form (do not over beat). Should be ready within 3 minutes.