POTS AND PANS CITY BLOG

You have heard of Lemon Meringue Pie and Coconut Cream Pie, but have you tasted the goodness of a Coconut Meringue Pie?  This un-typical pie blends the smooth creamy taste of tropical coconut with the light fluffy sweetness of traditional meringue.  It is a melt-in-your-mouth pie that is sure to be a crowd pleaser at any gathering, family or otherwise.

Coconuts come from a large palm tree, which can reach a height of 30 ft. The coconut palm is found throughout the tropical world and is used for decoration as well as many culinary and non-culinary uses.  The nut from the tree (or coconut) is very light and buoyant and has been known to float away and germinate anywhere the climate is right.  Floating coconuts have been found (and to be viable) as far away as Norway.  But, the coconut does like the warm tropical climates best.

The coconut is a simple dry nut, with distinct layers.  There is the fibrous outer layer or husk with an inner harder layer (the endocarp).  Most coconuts you see in stores are presented in the hard layer form.  The coconut meat is inside of the endocarp and in the very middle is the coconut water.

The coconut meat high in saturated fat, but it contains less fat than some other nuts families, such as peanuts or almonds.   Some believe that the saturated fat in coconuts is actually healthier than the saturated fat found in other foods, but that has yet to be proven.  Coconut meat does contain less sugar and more protein than can be found in other popular fruits such as bananas, apples or oranges.  Coconut is also relatively high in minerals such as iron, phosphorus and zinc.

The coconut water found in the centre of the coconut should not be confused with the coconut milk found in cans in your grocery store.  Coconut milk is grated coconut meat combined with water to form a thick smooth milk-like substance.  Coconut milk is used often in cooking.  The pure coconut water found in coconuts can be drunk fresh.  It has a sweet milk flavor.

Meringue, another essential part of the Coconut Meringue Pie, consists of beaten egg whites and sugar.  The egg whites when beaten change the protein bonding structure to form a stiff consistency.  There are three stages of meringue according the to stiffness of the peaks formed when the beater is lifted from the beaten egg whites—soft peaks, medium and stiff peaks.  Stiff peaks are preferable for making meringue pies.

After the egg whites have been beaten (with the sugar added), the meringue is placed in the oven for a short time to lightly brown the topping.  A soft golden color is desired. 

Tips for making the perfect meringue:

• Be sure the eggs are at room temperature
• When separating the eggs, be sure that there is no yolk whatsoever in the egg whites
• Use a clean, grease-free bowl—glass is best

Coconut Meringue Pie

• 8” frozen pre-baked pie shell
• 1 pkg. (4 serving size) vanilla instant pudding mix
• 1 can coconut milk
• 2 tsp. coconut extract

Meringue:

• 2 egg whites – room temperature
• ¼ cup super-fine white sugar

Combine vanilla pudding mix, coconut milk and coconut extract in a bowl.  Mix together as per package directions.  Spread in pre-baked pie shell.  Chill for 1 hour.

Beat egg whites and sugar together until stiff and soft peaks form.  Spread over pudding mix. 

Bake at 350? for 10-15 minutes until meringue is golden.  Remove from oven.  Chill pie for another hour before serving.