Toasting almonds: Preheat the oven to 450F. Spread out the almonds on a jelly roll pan or rimmed baking sheet and toast in the oven for 5 to 10 minutes. Making the Pie Shell: 1. Preheat the oven to 200F. With margarine or butter, grease a deep 10-inch glass pie plate well or the meringue crust will stick to the pie plate. 2. With an electric mixer, beat the egg whites at medium-high speed until they are frothy. Add the vinegar and vanilla. Turn the mixer speed to high. When the egg whites begin to hold soft peaks, start adding the sugar, 2 tablespoons at a time, beating thoroughly after each addition. Continue until all the sugar has been added and the egg whites are stiff and glossy but not too dry. 3. Spread the meringue in the well-greased pie plate, building up the sides and leaving the center flattened to hold the filling. Bake for 1 hour. Turn off the heat and allow the pie shell to remain in the oven for 1 hour with the door slightly ajar. 4. Remove the pie shell from the oven and let it cool completely. The center of the meringue crust may rise a little during baking and can be crushed to hold the filling after it has cooled. The crust can be prepared earlier in the day. Do not place in the refrigerator. Making the Filling: 1. In a large nonreactive saucepan, combine the sugar, potato starch, and salt. Gradually stir in the water. In a medium-sized bowl, mix the egg yolks, lemon zest, and lemon juice together. Slowly stir this mixture into the saucepan. 2. Over medium heat, using a wire whisk, cook the filling, stirring continuously, just until the mixture begins to thicken and become bubbly. Remove from the heat and stir in the margarine or butter. Allow the filling to cool for 15 to 20 minutes. 3. Meanwhile, make the topping. Preheat oven to 400F. Spread the coconut on a cookie sheet. Bake 5 to 8 minutes until coconut turns light browm Be sure to watch it carefully, as it browns quickly. 4. Fill the meringue shell. Place a layer of plastic wrap directly on top of the filling so it doesnt form a crust. When ready to serve, top with pareve whipped topping or whipped cream and garnish with toasted coconut or toasted almonds. Note: This delicious and different dessert, a standard at the Seder, has become a popular party dessert throughout the year. If you use the heavy cream and butter instead of the pareve whipped topping and margarine, this pie becomes dairy. From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998 $27.50 hardcover ISBN: 0-02-861259-0 Formatted by Carole Walberg Recipe by: "Let My People Eat!" by Zell Schulman Posted to MC-Recipe Digest by "Bob & Carole Walberg"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (531g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (8%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1.7mg||1 %|
|Sodium 310.5mg||11 %|
|Potassium 252.8mg||7 %|
|Total Carbohydrate 283.9g||84 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 283.6g|
|Protein 14.6g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1259
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!