Check out the full recipe here.
Coconut Meringue Pie by Elise New
8
20 minutes
10 minutes
Make this delicious coconut cream pie with fluffy meringue topping by Elise New using our organic coconut chips and arrowroot powder!
Ingredients
1/3 cup Judee’s Arrowroot Powder
1 cup Judee’s Organic Toasted Coconut Chips
1 9″ pie crust
1/2 cup sugar
2 cups milk (whole or 2%)
1 teaspoon vanilla
2 Tablespoons butter
3 eggs
3 Tablespoons sugar
Directions
Prepare pie crust by pressing into 9″ pie plate, and baking as directed.
While crust is baking, combine 1/2 cup of sugar and arrowroot powder/cornstarch in a saucepan
Stir in milk, and heat over medium heat, continuing to stir until mixture is thickened
Remove from heat and stir in vanilla and coconut extracts, and coconut chips
Separate egg whites from yolks, placing whites in a tightly lidded container and refrigerating
Beat yolks, then beat in coconut pudding mixture, one tablespoon at a time, until you have about 4-5 tablespoons beaten into the egg yolks
Stir egg yolk mixture back into saucepan, whisking, or beating with a fork, until all is incorporated
Add butter, and allow to cool
When filling and crust are both no longer scalding to touch, pour filling into crust, cover and refrigerate for several hours or overnight
Just before serving, Remove egg whites from refrigerator, and beat until soft peaks form
Add remaining 3 Tablespoons of sugar, 1 Tablespoon at a time, beating between each addition
Beat until stiff peaks form
Spread meringue over top of pie, and broil 6-8 inches from heating element until light golden brown (don’t turn your back, meringues brown quickly!)
Remove from oven, and sprinkle with additional coconut chips if desired
Slice and serve
Enjoy!
