Coconut Custard Meringue Pie

I've recently developed a trick: as I shelve away at the library, whenever a book catches my eye, I take it out and leave it on the side so I can grab it after my shift is over.

Since anything pie-ish has been on my agenda, a certain book full of scrumptious looking pies caught my attention. Called "Sweety Pies", the cover is "sweet" - no pun intended. It's nicely divided into sections: Berry Pies, Cream & Custard Pies, Fruit Pies... just to name a few.

Eye-catching cover, no?

When I asked my mom to choose something, the winner was.. (unsurprisingly)
"Coconut Custard Meringue Pie". What was surprising (which shouldn't have, if I looked closely at the ingredients), it tasted just like the Homemade Almond Joy.

Coconut Custard Meringue Pie
from Patty Pinner's Sweety Pies

One 9'' single Pie Crust

1 cup sugar (I halved this but even that was too sweet - for me, anyway)
1/4 cup cornstarch
1/4 tsp salt
3 cups whole milk
3 egg yolks
1 cup sweetened shredded coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 tbsp butter

3 egg whites
1/2 tsp cream of tartar
3 tbsp sugar
3/4 tsp cornstarch
1/4 cup sweetened shredded coconut

Preheat the oven to 350 F. Prepare the pie crust and fully prebake. Set asdie.

Make the filling: in a large, heavy saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until well blended. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Remove from the heat.

In a medium-size bowl, beat the egg yolks until thick and lemon colored. Slowly stir about 1/4 cup of the hot milk mixture into the beaten egg yolks. Pour the egg yolk mixture into the saucepan. Cook over medium heat for 1 minute, stirring constantly. Remove from the heat and stir in the coconut, extracts, and butter until the butter melts and is thoroughly incorporated. Pour the filling into the pie crust.

Make the meringue: in a large bowl, using an electric mixer, beat together the egg whites and cream of tartar until foamy. Gradually beat in the sugar, 1 tbsp at a time, and the cornstarch, beating well after each addition. Continue to beat until shiny, stiff peaks form.

Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Sprinkle the coconut evenly over the meringue. Place in the oven and bake until the meringue is a luscious golden brown and the coconut is toasted, 8 to 10 minutes. (I'd say even shorter. Keep an eye on the pie!) Let cool completely on a wire rack before serving.

Lemon Meringue Pie

A lemon memory: my cousin Y- ate them like you would eat an orange.

I kid you not.
Wish I took some pictures as evidence.

Lemon Meringue Pie has been on my agenda for quite awhile now.
Never got around to it.

Before the trip to the oven. Obviously :)

After the trip to the oven. Obviously :)

To be honest, I was am (still) skeptical of my pie-making abilities.
Last time I tried making pie-crust.. let's just say.. I failed
Solution: short-crust pastry (which turned out to be.. puff pastry.)
Great.

After a quick run to the store, I had in my hands a  9'' pie shell.
Yes, I cheated.

I promise for next time, I'll start from scratch.

Lemon Meringue Pie

from 500 Fabulous Cakes and Bakes

1 9-inch pie shell eg Tenderflake
grated rind and juice of 1 lemon
1 cup plus 1 tbsp cold water
1/2 cup caster sugar plus 6 tbsp extra
2 tbsp butter
3 tbsp cornflour
3 eggs, separated
pinch of salt

Prepare pie shell using directions on box.

In a saucepan, combine the lemon rind and juice with 1 cup of the water, 1/2 cup of the sugar, and the butter. Bring to boil. Dissolve the cornflour in the remaining water. Add the egg yolks. Beat into the lemon mixture, return to boil and whisk until thick, about 5 minutes. Cover the surface with greaseproof paper and leave to cool. Pour into the baked, cooled crust.

For the meringue, beat the egg whites with the salt and extra sugar on medium-high speed until glossy and stiffly peaking.

Spoon the lemon mixture into the pastry case. Spoon the meringue on top, making sure it adheres to the crust (so that it does not expose the curd). Bake until golden, 12-15 minutes. Before serving, let the pie cool until the filling has set.