Ingredients and Weight:
- 1 pie crust (store-bought or homemade)
- 2 cups sweetened coconut cream
- 4 large egg whites
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
Preparation Time:
- Total Preparation Time: 2 hours (including baking time)
- Preparation Time Before Cooking: 1 hour (preparing ingredients and assembling pie)
- Cooking Time: 1 hour (baking meringue and setting coconut cream)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Prepare the pie crust by following the recipe or using store-bought options.
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the egg whites, sugar, and salt. Beat with an electric mixer until soft peaks form.
- Add vanilla extract and continue beating until stiff peaks form.
- Pour the sweetened coconut cream into the pie crust.
- Spread the meringue over the coconut cream, sealing the edges with the crust.
- Place in the oven and bake for approximately 30-40 minutes, until the meringue is golden brown.
- Allow to cool before serving.
Nutritional Information: (Per Serving, Assuming 8 Servings Total)
Calories: Approximately 400 calories per slice (based on ingredients used)
Fat: 18g, Carbohydrates: 50g, Protein: 5g, Fiber: 2g
Dish Characteristics:
- The dish combines the flavors of coconut and meringue, creating a unique and rich dessert.
- The pie has a creamy coconut filling with a crispy and sweet meringue topping.
- It is suitable for American taste due to its combination of classic dessert elements with a tropical flavor twist.
User Comments:
- "The combination of coconut and meringue was amazing! The pie was so creamy and the meringue added a nice crunch."
- "I loved the rich flavor of the coconut cream and the light, airy texture of the meringue."
- "This pie was perfect for a special occasion. It was easy to make and looked impressive."
Special Precautions and Tips:
- Make sure to use fresh egg whites for the best results in the meringue.
- When beating the egg whites, use an electric mixer to ensure they reach stiff peaks.
- Be careful not to overbake the meringue, as it can become hard and crunchy. Check frequently during baking.
