Charoset Meringue Pie

Okay friends and readers… it is that time of year again… time for the never ending flourless desserts for Passover.


The savory food and seder meal get the best reputation in terms of Passover food. I mean really, who doesn’t love brisket, matzah ball soup, and charoset? Passover desserts get such a bad reputation and I am here to change that, by introducing you to the Charoset Meringue Pie!


This pie has a coconut macaroon crust (yum!), is filled with apples, a grape juice curd, and topped with candied pecans (we have had a recent walnut allergy develop in our household, so no more walnuts for us!), and lovely fluffy on the inside and crispy on the outside meringue!


Pie Crust

4 Cups shredded coconut (I use unsweetened, but sweetened will work too)

3 Egg whites

1 (14oz) Can sweetened condensed milk


Filling

1 green apple, sliced thin

6 egg yolks

3 Tablespoons cornstarch (Can substitute with potato starch)

2 Cups concord grape juice

Purple food coloring, if desired


Pecan Topping

⅔ Cup pecan pieces

1 Tablespoon water

2 Tablespoons brown sugar


Meringue

3 Eggs whites

1 Cup granulated sugar

½ Teaspoon cream of tartar


Step 1- Coconut Macaroon Pie Crust


Preheat the oven to 350 degrees Fahrenheit.


Combine the coconut and sweetened condensed milk in a large bowl. Set aside.


Separate the eggs and place egg whites in the bowl of a stand mixer. Whip on high speed until stiff peaks form. This will take anywhere from 5-8 minutes so be patient!


Place approximately ¼ of the egg whites into the bowl with the coconut mixture and fold in. Continue until all of the egg whites are folded in. Make sure to do this step very carefully so as not to deflate the egg whites!


Oil a pie tin well. Pour the macaroon mixture into the pie tin and using a measuring cup or your hands, form the macaroon mixture into a pie crust by pushing the mixture up the side of the pie tin until it reaches the top.


Bake for 35-40 minutes. Set aside and let cool completely.


Step 2 - Candied Pecans


Place the pecans, water, and brown sugar into a pan. Heat over medium heat, stirring occasionally until all of the moisture has evaporated.


Continue to heat for 2 additional minutes. Take off of the heat and let cool completely.



Step 3 - Grape Juice Curd


Separate the eggs and place the egg yolks in a large bowl with the cornstarch. Whisk together until the egg yolks turn pale yellow.


In a sauce pot heat the grape juice until bubbles begin to form around the edge of the pan.


SLOWLY pour the heated grape juice into the egg mixture while whisking. It is important to whisk constantly or the eggs will curdle.


Once fully combined, pour back into the sauce pot. This is the step to add food coloring if you desire. Heat over medium low heat, whisking constantly until the curd thickens to a pudding like texture.


Step 4 - Pie Assembly and Chill


Thinly slice a green apple and lay on top of the coconut macaroon crust. Pour the grape juice curd over the apples. Sprinkle the pecans on top of the curd and place in the refrigerator for at least 3 hours.


Step 5 - Make the Meringue


Preheat the oven to 300 degrees Fahrenheit.


While the pie is cooling, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites on high speed.


Once they begin to get foamy, slowly add the sugar into the eggs one tablespoon at a time. Whip until stiff peaks form.


Using a spatula, place the egg whites into a piping bag fitted with a star tip. Pipe meringue onto a baking sheet lined with parchment paper. Get creative with the shapes!


Bake for 15 minutes or until the meringue is browned on the outside. Place on top of the pie and serve immediately.



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