“Don’t You Love Her Madly” Coconut Pie
This dessert is as old as the hills and it's a classic. It goes together quickly with ingredients you probably already have in your kitchen. As delicious as it is, I haven't seen it on any one's blog. Let's talk a little about meringue. Does yours weep? Here is a definition of the term. It's the description of the liquid that forms between a meringue topping and the pie's filling after it's been baked. The moisture seeps out when the pie is cut, or it may form beads on the meringue. If a pie is made properly, the appearance of weeping can be minimized.
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2 cups milk
3/4 cup sugar
1/2 cup Bisquick
1/4 cup butter
1-1/2 teaspoons vanilla extract
1 cup shredded coconut
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoons confectioners' sugar
Servings Per Recipe: 8
Amount per Serving
- Total Fat: 14.4 g
- Saturated Fat: 8.7 g
- Trans Fat: 0.2 g
- Cholesterol: 103.3 mg
- Sodium: 219.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.1 g
- Sugars: 27.3 g
- Protein: 6.6 g
1 Follow a meringue recipe that contains cornstarch. The starch will thicken it and absorb moisture.
2 Use very fine sugar in the meringue so it properly dissolves. Undissolved sugar can cause sweating. Sift your sugar before adding it to the recipe.
3 Sprinkle very small cake crumbs on the pie filling before adding the meringue. They will also absorb moisture.
4 Top the pie with the meringue while the filling is still hot. The heat will help cook the topping from underneath.
5 When you spread the meringue, cover the top of the pie to the edge of the crust. This forms a seal that will decrease weeping.
6 Avoid overbaking the pie. Moisture is produced when egg whites are overcooked.
7 Serve the dessert as soon as possible. Meringue pies only last a few days, and any humidity that's present in the room will break down the topping.
8 Store the pie in a covered dish at room temperature. Do not refrigerate the dessert because the cold will create condensation