Coconut Marshmallow Cream Meringue Pie

Ingredients

• Servings: 2
• 5 cups light cream
• 1/4 cup butter
• 1 cup white sugar
• 3 eggs
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup miniature marshmallows
• 1 1/4 cups flaked coconut
• 2 (9 inch) pie shells, baked
• 9 egg whites
• 1 teaspoon cream of tartar
• 1 1/2 cups white sugar

Recipe

• for the filling combine light cream or half and half and butter in saucepan. bring just to boil over medium heat.
• in medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
• gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. cook, stirring constantly, about 1 minute or until thickened. add marshmallows and 1/4 cup of the coconut. cook and stir until marshmallows melt and mixture is well-blended. pour into pie shells. refrigerate at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• for meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. add sugar, a small amount at a time, beating constantly until stiff peaks form. spread half the meringue over each pie to edge of crust. sprinkle each with 1/4 cup of the remaining coconut.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until lightly browned. refrigerate until ready to serve. chill any leftovers.