To be safe you can add an extra tablespoon of cornstarch as well. But not to worry, you can save it! It’s simple actually, all you have to do is reboil the coconut cream filling. It happens to all of us, you patiently wait for your custard to thicken in the fridge only to discover that it hasn’t set. What to do if your coconut cream filling doesn’t set
Use 2 cups of fresh whipping cream and add 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract. First, make sure to use fresh whipping cream not the cream from the can. Simply follow the recipe below but make it 6 egg whites and 3/4 cup of sugar.ĭon’t like meringue? Switch out the meringue for a whipped cream topping instead.
But sometimes it’s fun to go all out and make a topping that’s a show stopper or maybe you just love meringue! In this case, you’ll want to up your egg whites and sugar. The recipe below makes an average-sized meringue topping.
COCONUT CREAM PIE WITH MERINGUE HOW TO
➤ BERRY PIE USING FROZEN FRUIT How to make a Mile High Meringue topping Store meringue pies in a cake dome when refrigerating, this will avoid the top from getting crushed.By adding sugar slowly you will ensure that it gets absorbed into the egg whites properly as well as avoiding a gritty, sugary texture. Always use a clean bowl and utensils because the smallest hint of fat will prevent the egg whites from stiffening up. Avoid using plastic bowls as they can retain film from fats which will result in a deflated meringue.If there is yolk in your egg whites they will not fluff up. If a yolk breaks into your egg whites, toss it out and start again (or use it for scrambled eggs).It’s best to use eggs at room temperature as cold egg whites will reduce meringue volume. Don’t use egg whites straight from the fridge.I suggest putting the pie together (and baking the last stage) in the morning so by dinner your pie will have set perfectly! Meringue Topping Tips Be warned though, you have to let the pie come back down to room temperature before cutting into it, or else your filling will spill out. On the day, all you have to do is whip up your meringue topping and bake for 15-20 minutes to brown and cook the meringue. The pastry is done by blind baking which means you can also make the crust ahead of time too. You can make the coconut cream ahead of time, making this a great make-ahead dessert recipe.
Strawberry Rhubarb PieThe filling is a coconut cream custard made with egg yolks, milk, and coconut.
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