Coconut Meringue Pie
- 1 pre-made pie crust
- 6 Tbsp. plus 3/4 c. sugar
- 1/4 c. cornstarch
- 2 c. whole milk
- 5 large eggs, separated
- 1/4 c. unsalted butter cut into 4 pieces
- 1 1/2 tsp. vanilla
- 1 3/4 c. sweetened flaked coconut, divided
- 1/4 tsp. cream of tarter
- Pteheat oven to 425. Prick pie crust with fork and bake about 12 minutes until golden brown.
- Whisk cornstarch, 6 Tbsp sugar, milk and egg yolks in medium saucepan. Add butter, stir constantly over medium heat until custard begins to boil at edges. Remove from heat and add vanilla. Pour into medium bowl, press plastic srap onto surface to prevent skin from forming. Chill 4 hours. Sprinkle 3/4 c. coconut in bottom of pie shell. Smooth custard over top. Top with 3/4 c. coconut. Chill pie while making meringue. Preheat oven to 425. Beat egg whites and cream of tarter until soft peaks form. Gradually add 3/4 c. sugar and beat until stiff and glossy. Spoon meringue over pie, carefully touching edges of crust. Sprinkle remaining 1/4 c. coconut over top, and bake until golden in spots, about 12 minutes. transfer to rack and cool. Chill at least 2 hours and up to 6 before servings.
crust, sugar, cornstarch, milk, eggs, unsalted butter, vanilla, coconut, cream of tarter
Taken from www.epicurious.com/recipes/member/views/coconut-meringue-pie-1268991 (may not work)