COCONUT MERINGUE PIE

COCONUT MERINGUE PIE image

Provided by Peggi Anne Tebben

Time 1h

Number Of Ingredients 13

3/4 c sugar
1/4 c cornstarch
1/8 tsp salt
3 c milk
3 egg yolks, beaten (reserve whites)
3/4 c flaked coconut, divided
1 1/2 Tbsp butter
1 tsp pure vanilla extract
1 *basic pastry shell, baked & cooled
MERINGUE
3 egg whites
1/4 tsp + 1/8 tsp. cream of tartar
1/4 c + 2 tblsp. sugar

Steps:

1. *Make a single pie crust using this recipe. https://www.justapinch.com/recipes/dessert/pie/peggis-flaky-pie-crust.html?p=1 Allow to cool.
2. Combine first 3 ingredients in heavy saucepan.
3. In a bowl, combine milk & egg yolks. Gradually stir into sugar mixture & cook over med-high heat, stirring constantly until mixture thickens & boils or bubbles. Cook 1 minute, stirring constantly.
4. Remove from heat & stir in 1/2 cup coconut, butter & vanilla.
5. Immediately pour filling into baked pastry shell.
6. Cover the filling with waxed paper.
7. Beat egg whites (at room temperature)& cream of tartar on high speed of electric mixer for 1 minute.
8. Beat 2-4 minutes until stiff peaks form & sugar dissolves.
9. Remove wax paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Pile it up to form a peak in the middle & make ridges in it instead of smoothing out for a better effect.
10. Sprinkle meringue with 1/4 cup coconut.
11. Bake @ 350° for 12-15 minutes or until golden brown.
12. Cool in fridge completely before cutting.