Cocoanut Meringue Pie

This is a famous pie in our family, everyone loves to eat it, but it never seems to turn out quite right. My Grandma Joy used to make this pie every year at Thanksgiving and Christmas. It always tasted really good, it always looked beautiful when it came out of the oven, but you could never count on the meringue to stay fluffy. Inevitably the meringue would fall. 

You could sit and watch it slowly deflate as the pie cooled. I remember my Grandma trying everything to get that silly meringue to work. Sometimes it worked better than others but never like it should. My Mom told me that my Uncle Max and Aunt Shirley even got her a copper bowl to use to make it in. I guess that it is supposed to help but it must not have worked all that well because by the time I came to be the meringues still were an issue. 

I remember my Mom and Grandma discussing the issue but they never figured out the mystery of the falling meringue. It has always been kind of a joke in our family that when the pie comes out of the oven everyone has to look at it quick before it falls.

My first attempt at baking a Cocoanut Meringue Pie ...it deflated.

The year before last was the first year that I made this pie, usually my mom makes it. Despite my efforts, my pie fell to the same fate that all the others before it did. It deflated. I even read up on how to do it on the internet before I made it...room temperature eggs, the right utensils... but to no avail. I then decided that it had to be a flaw in the recipe. If Grandma couldn't get it to work it had to be the  recipe.

In my search for a reliable meringue recipe I did some troubleshooting with one of my foodie friends at work and she gave me her Grandma's meringue recipe. She told me that she has never had it fail and that it turns out beautiful every time. I was excited! 

So this year I tried it out and it turned out awesome! It stayed fluffy, had great flavor, and had a smooth texture. It didn't even form those little dew drops on top, which I used to think was way cool when I was little but I guess its not a good thing. I now know that it means you added too much sugar to the meringue. Who knew!?! I will use this meringue recipe from now on. 

-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan 

This years attempt, it is cooled and still fluffy! Woo HOO!

Cocoanut Pie

Mama (Margaret Ridlen)

Ingredients:

1 3/4 cups milk divided
1/2 cup sugar
3/4 cup cocoanut
4 tsp cornstarch
2 beaten egg whites
1 tsp butter
vanilla extract
pinch salt

Cook 1 1/4 cups milk, sugar, and cocoanut in a sauce pan until it bubbles form around the edge of the pan.

Add the cornstarch to remaining 1/2 cup of milk.

Then add the mixture to the hot mixture.

Continue to cook until it starts to thicken.

Remove from heat.

Continuously beating the egg whites slowly add the hot mixture.

Add vanilla, a pinch of salt, and butter.

Pour into baked pie crust.

Top with a 2-egg meringue.

*Note: This year I also added 1-2 tbsp powdered instant tapioca balls to thicken the filling. It helps a lot and doesn't change the flavor or the texture just absorbs the juice and helps firm up the filling. 

_  ________________  _

(this is the recipe my Grandma used - Do not use this one!)

Meringue 

Cappers Weekly

Ingredients:
3 egg whites 
1/2 tsp baking powder
1/4 cup sugar

Beat 3 egg whites until light and frothy.

Slowly add baking powder and sugar.

Beat until stiff peaks form.

_  ________________  _

New Meringue recipe!

Nicole Russel's Grandma's Meringue

Nicole Russel's handwriting, Grandma Russel's recipe

Ingredients:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar

Allow egg whites to stand at room temperature for 30 min.

In a large bowl combine egg whites, vanilla and cream of tartar.

Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).

Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage.

Bake as directed in individual recipes, usually 325 degree oven for 30 minutes.

Four Egg White Meringue

Ingredients:
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 cup sugar

Prepare same as above.

Beat about 5 minutes or until stiff glossy peaks form.