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Ingredients
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Chocolate Meringue
Lemon Meringue
Coconut Meringue
Method
Chocolate Meringue
- 1
Prepare the Chocolate Filling
Melt dark chocolate in a double boiler and let it cool slightly. In a bowl, whisk egg yolks, sugar, and heavy cream together until smooth.
- 2
- 3
Assemble the Pie
Pour the chocolate filling into the pie crust and top with meringue. Spread it to the edges to seal.
- 4
Bake
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue is golden.
Lemon Meringue
- 5
Prepare the Lemon Filling
In a saucepan, combine egg yolks, sugar, lemon juice, lemon zest, and butter. Cook over medium heat until thickened.
- 6
- 7
Assemble the Pie
Pour the lemon filling into the pie crust and top with meringue, sealing the edges.
- 8
Bake
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue is golden.
Coconut Meringue
- 9
Prepare the Coconut Filling
In a saucepan, combine coconut milk, shredded coconut, and sugar. Cook over medium heat until thickened.
- 10
- 11
Assemble the Pie
Pour the coconut filling into the pie crust and top with meringue, sealing the edges.
- 12
Bake
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the meringue is golden.
