Be sure to keep an eye on the meringue, as you don’t want it to over-brown. To brown the meringue, bake at 350 degrees for 10-15 minutes or until golden brown.Sealing a meringue to the crust basically means that the meringue must be completely touching the crust, and that the bottom filling is not exposed. Add the meringue to the slightly cooled custard filling (not hot), and seal the meringue to the pie crust so it doesn’t shrink while baking.Continue whipping on a medium high speed for 2-3 more minutes to achieve a thick, firm and fluffy meringue. Once you have stiff peaks, you can then add the container of marshmallow cream.You’ll whip the egg whites for about 3-5 minute or until stiff peaks form. Begin whisking at medium speed and add the cream of tartar. Add these to your mixing bowl, and fit your hand or stand mixer with the whisk attachment. You’ll want to start with room temperature egg whites.Tips for getting a thick and fluffy meringue: Marshmallow Cream – aka, marshmallow fluff.This meringue recipe is one of my very favorites, and quite honestly, one that my mom has made for every cream pie recipe. The final step in making this pie is to make the meringue.

Making The Marshmallow Meringue for this Coconut Cream Pie recipe: (Be sure to reference the recipe card below for exact recipe amounts and detailed instructions for making the coconut cream pie filling.) Cook the custard slow and low and your results will be a fantastic, thick delicious coconut custard! This ingredient is essential in making sure your custard thickens once it cooks.

Slowly temper the yolks into the filling and cook on a low temperature until thickened.īe sure to NOT leave out the cornstarch. Two ingredients that are essential in making a thickened coconut cream pie filling are cornstarch and egg yolks. How do you thicken coconut cream pie filling? While it’s still warm, you’ll then be able to pour it right into the pie shell.įrom here, let the custard cool to room temperature while you make the meringue. Once the custard is done cooking on the stovetop, let it cool in the saucepan for a few mutes. It does involves some stirring and watching, as the custard cooks and thickens quicker that you may think. The custard is made with some very simple ingredients that you likely have in your pantry right now. Your next step involves making the coconut custard. The Coconut Custard Filling for mom’s Coconut Cream Pie:

Coconut cream pie with meringue