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When making puddings or custards, I heat the milk by itself before mixing in the other ingredients or pudding mix. I don't have to continuously stir the milk while it is warming up which greatly decreases the total continuous stirring time.I like how you did the egg yolks, that would save some time. This pie felt like it took hours(so much stirring!).
DH got me a new hand mixer for Christmas and it was a good excuse to try it out with the meringue. Works great, love the mixer!
Nice! Mine has a storage case and it came with regular beaters, a dough hook and a spatula. I’m pretty sure the mixer is not sturdy enough to knead dough. It came with a whisk also.Mine is a Hamilton Beech. It came with a storage box to keep all the attachments in, has several different beaters (including 1 for milk shakes) and has a pulse feature. I think it's going to be really helpful!
Debby, Pie is BEAUTIFUL...thanks for sharing. Just mailed aGot the coconut meringue pie made!
I goofed and used a deep dish pie pan, next time I'll use a regular 9" one. But this filling is the bomb, it would be a good coconut pudding!
View attachment 1995156
Here's the recipe if anyone wants to try it. Have to warn you though, this is not a quick one to make. (Would have been a bit faster if I'd used a store bought crust but I like my homemade one better.)
Pastry for single-crust pie (9" crust)
Filling:
2/3 Cup sugar
1/4 Cup cornstarch
1/4 tsp. salt
2 Cups milk
3 egg yolks, room temperature
1 1/2 Cup sweetened shredded coconut
2 Tablespoon butter
1 tsp coconut extract
1/2 tsp vanilla extract
Meringue:
3 egg whites, room temperature
1/4 tsp cream of tartar
6 Tablespoon sugar
1/2 Cup shredded coconut, optional
1. Preheat oven to 425*. Put pie crust into 9" pie pan. Flute edge. Refrigerate 30 minutes.
2. Line unpicked pastry with foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-225 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven to 350*.
3. In small sauce pan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over a medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4. In a small bowl whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in coconut, butter and extracts until butter is melted.
5. For meringue, in a small bowl beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 Tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
6. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to the edge of the crust. If desired, sprinkle with flaked coconut. Bake 12-15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Debby, Pie is BEAUTIFUL...thanks for sharing. Just mailed a
package to Florida...2 Loaves of bread, Peanut Cookies, Anise Drops, and Pepper Cookies...hand crochet Face Clothes, hand crochet Dish Clothes and Pot Holders. Priority Mail Large Box..
"Stuffed". to Florida.
My son Wayne and his Wife Kim. They live in Rochester and retiredThank you Aria!
Who is the lucky person that's going to get that wonderful package?
My son Wayne and his Wife Kim. They live in Rochester and retired
EARLY (in their 50ties) and spend the Winter in Florida. Miss them.
and do miss my baking...and us.