Coconut Cream Pie

From: Dotty2

On Apr 13, 2009

This made for a delicious pie. The flavor was very nice and the filling nice and high which made for a good eye appeal. The pie was easy to slice. not runny but also not to firm. Just a great coconut cream pie with a winning tag in our house. Thanks for sharing this great recipe

From: Equusjoy

On Dec 10, 2008

Great recipe. A note about the previous posting on meringue: I solved that by doing something I saw Martha do on her show. I put the egg whites and sugar in a metal bowl and set it over warm water, whisking often till the sugar is melted and the whites are warm and smooth. You can use your clean fingers to test the texture. Then beat them as you usually do and cook. I haven't had a weeping problem since I started doing it that way.

From: ~Rita~

On Jan 24, 2006

I use low fat milk with no problems with the coconut custard. I did however have weeping (When water seeps between the filling and the meringue, the pie is weeping. Weeping is a common problem with meringue pies, but it is avoidable). Did some research and found that the original intent of a meringue-topped pie is to eat it right away; it will start to break down immediately, showing up as water in the bottom of the pan. So I suggest not to cool the pie after cooking the meringue as stated in step #10. Then some feel that it is really a watery layer that forms because of the interaction between the filling and the meringue; weeping is caused by undercooked meringue which frequently occurs when beaten meringue is spooned onto a cool filling. Which is also done in this recipe. Others feel that egg whites weep if they are over-beaten or are from old eggs. I must say I did beat the egg white till stiff as suggested in the directions. Sugar fills an important role in meringue. It stabilizes the beaten egg white foam which enables it to sit longer and hold its shape better than without. Sugar pulls the water from the eggs and allows it to set better. When using sugar, your meringue can run the risk of getting a gritty texture. To solve this, I like to use superfine sugar when making meringue because it dissolves faster than table sugar. But all in all this was quite delicious! Oh almost forgot I used untoasted coconut and it toasted up just fine when baking the meringue as you can see in the picture.

From: Jazzyl1954

On Mar 1, 2009

Dreamy Good! Read the problems with meringues and thought I would share this tip from my catering business: Bring the sugar for the meringue (I use 2 T for each egg white) and 1-2 T water to a boil in a pyrex dish in the microwave. When the egg whites begin to stiffen up, drizzle the syrup into the whites slowly, while beating. The volume increases dramatically and makes a beautiful pie. Thanks for the good recipe.