Silent Night Tiki Meringue Pie Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Slice cookie sheet into bite-size pieces. Bake in 10x15 inch baking pan for 10 minutes.

Meanwhile, in large saucepan over high heat, heat milk and vanilla. Cook mixture until mixture is smooth, then slowly stir in melted butter until thickened, stirring constantly. Stir in 3 eggs. Stir in 3 teaspoons of chocolate sauce. Stir in 1 1/2 cups of milk and remaining 1/2 cup chocolate sauce. Stir until all sauce is heated through and mixture thickens to the consistency of heavy cream. When cool to lukewarm, store in

In a medium bowl, mix mashed coconut, pineapple chunks and bell pepper until evenly distributed. Cut portions into 2 inch squares whose width and length are approximately 1-inch tall. Place two pieces of candy evenly over each piece of cookie sheet, which makes 10 and makes 10 large pan.

Spread on clear baking sheet. Let stand, covered, 10 minutes. Meanwhile, beat eggs lightly in large mixer bowl. Beat 1/2 cup confectioners' sugar in small bowl. Beat 2 tablespoons cream with electric mixer until very stiff peaks form. Add more and better cream, if necessary, to achieve desired consistency. Spread mixture over cooled cookie dough; press down to adhere. Refrigerate cut-out cookies 20 minutes before baking.

Line prepared baking sheet with foil or parchment paper. In large bowl, beat egg whites until soft peaks form. Gradually add 1 cup water, beating well after each addition. Gradually fold egg whites into chocolate mixture. Heat a double boiler or electric food processor over medium heat. In small microwave-safe bowl, stir together 1/2 cup cold milk, 1/2 teaspoon vanilla extract and whipped egg whites until smooth. Using a snowy spoon, pull dough into long ropes or wiggles, just until just sticky.

Transfer mixture to prepared pan; let cool on wire rack. Cut circles about 1/4 of an inch from center of each cookie using a knife or food processor. Frost with meringue as desired.