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Remove from the heat and add 1-2 handfuls of coconut to the pudding. If you really love coconut, you may add a little more. Pour into cooked pie crust. Meringue: Put the egg whites into a mixing bowl and begin mixing on MEDIUM speed using the whisk attachment, if you have one. If not, a hand mixer will work, as well.

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Sprinkle 1/3 cup coconut on top of the meringue. Bake for 8-12 minutes in a 400-degree oven until the meringue is a delicate brown and the peaks are slightly darker. Remove the pie from the oven and set it in a draft-free spot to cool. Let the pie cool completely before cutting. This could take up to 2 hours.

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Set both yolks and whites aside. Combine sugar, cornstarch, and salt in the top of a double boiler. Bring the water in the bottom of the double boiler to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water stirring constantly until thickened (about 10 minutes).

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1/2 cup sweetened coconut. Directions: Pie. Preheat oven to 350 degrees F. In a large heavy saucepan, add sugar, flour, milk, and egg yolks. Mix well until sugar is dissolved and egg yolks are blended in completely. (I use a wire whisk.) Turn heat to medium and cook for 10-12 minutes while stirring the entire time.

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Ever wondered how to make a Coconut Meringue pie taste like mama made them? Hey y'all, and welcome to Collard Valley Cooks! We're Tammy and Chris Nichols, an.

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Preheat oven to 350 degrees F (175 degrees C). Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract.

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Pour into your baked shell and pile on the meringue. Bake at 400 degrees for about 15 minutes until delicately browned. To Prepare the Meringue:

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Heat oven to 350 degrees. For meringue, in a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, whisking 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 on each pie.

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Preparation: Preheat oven to 350°F. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes. Remove from heat and set aside.

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Pie Filling. In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut milk (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit. In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers.

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Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

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Transfer dough to a deep dish tart/quiche pan, trimming off excess. Pierce bottom of crust all over with fork. Preheat oven to 375 degrees Fahrenheit. Line crust with foil and fill with pie weights, dried beans, or rice. Bake for 20 minutes, remove foil and weights, and bake for another 10 minutes until golden brown.

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Adjust oven rack to lower-middle position and heat oven to 350°F. Bring the coconut milk, milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium heat, stirring occasionally to ensure the sugar dissolves. Whisk yolks, cornstarch, and one tablespoon of sugar in a medium bowl until thoroughly combined.

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For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks.

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For meringue, beat egg whites and cream of tartar until soft peaks form (about 1 minute). Gradually beat in one tablespoon of sugar at a time, until it has dissolved and the meringue forms stiff peaks (about 4 minutes). Spread evenly over hot coconut custard filling, sealing meringue to the edges of the crust.

quick and easy lemon meringue pie

Mix together the flour, sugar, salt, butter, milk, and egg yolks in a large saucepan. Cook over medium heat, stirring constantly with a wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into the baked pie shell. Top with meringue. 1/2 cup sugar, 1/3 cup flour, 1/2 cup milk, 1 stick melted butter, 1/2 teaspoon salt, 1/2.