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Coconut Flavored Custard In Meringue Pie Crust

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This Coconut Flavored Custard in Meringue Pie Crust makes an awesome dessert. Though it takes some effort to make, I think you should try making this ! After all to get something as delicious and filling as the Coconut-Flavored Custard in Meringue Pie Crust, you've got to put in some effort don't you ?
Ingredients
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon
  Salt 1 Dash
  Instant non-fat dry milk 1⁄3 Cup (5.33 tbs)
  Artificial sweetener 3 Tablespoon (To Equal 3 Tablespoons Sugar)
  Coconut extract 1⁄2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Vanilla bean piece/1/4 teaspoon vanilla extract 1 Small
  Egg yolks 2
  Salt 1 Pinch
  Artificial sweetener 2 Teaspoon (To Equal 2 Teaspoons Sugar)
  Coconut extract 1⁄4 Teaspoon
  Unflavored gelatin 2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
Directions

Make Meringue Piecrust: Combine egg whites, cream of tartar and salt, and beat till soft peaks form.
Add dry milk, sweetener and coconut extract, beating until stiff.
Spread over the bottom and sides of a deep 9-inch pie plate.
Bake at 250° F. for 1 hour, or until meringue is set.
Let stand for several hours before using.
Make Custard Gelatin: Scald milk with small piece of vanilla bean, and let stand 10 minutes; remove bean. (If vanilla bean is not available, simply scald milk, and add extract).
Beat egg yolk with salt, sweetener and coconut extract, and add to hot milk, a little at a time, stirring constantly, until mixture coats the spoon.
In a small cup, sprinkle gelatin over cold water and let stand a few minutes.
Add to hot custard and stir well.
Let cool.
Transfer to dry crust and chill until filling is firm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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Average: 4.2 (16 votes)