Coconut Cream Pie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 baked pie shell
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 8 ounces cream of coconut
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1 cup flaked coconut
• 2 teaspoons vanilla
• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar
• 2 tablespoons flaked coconut

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium saucepan whisk together sugar, cornstarch and salt.
• 3 turn heat on to medium.
• 4 slowly whisk in milk and cream of coconut.
• 5 bring mixture to a light boil and then cook, stirring constantly, for 2 minutes.
• 6 remove from heat.
• 7 slowly whisk 1 cup of coconut mixture into the egg yolks until completely incorporated.
• 8 whisk egg yolk mixture back into coconut mixture.
• 9 return to medium heat.
• 10 cook, stirring constantly, until mixture boils and then for another 2 minutes.
• 11 remove from heat and add butter, coconut and vanilla. mix well.
• 12 for meringue:.
• 13 in a large mixer bowl, beat egg whites, vanilla and cream of tartar until stiff peaks form.
• 14 continue beating while slowly adding sugar.
• 15 scoop meringue out of bowl, i use my hands for this part, and heap on top of pie. be sure to "seal" all edges with the meringue.
• 16 sprinkle coconut on top of meringue.
• 17 bake at 350 degrees for approximately 15 minutes until top is golden brown.