Coconut Cream Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 3/4 cup sugar
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch, plus
• 1 tablespoon cornstarch, additional
• 5 egg yolks (reserve whites)
• 1/4 teaspoon salt
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 (9 inch) baked deep dish pie shells
• 2 tablespoons coconut (to garnish)
• 5 egg whites
• 14 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
• 3 scald mixture over medium heat and set aside.
• 4 in a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
• 5 in a separate small mixing bowl combine egg yolks and salt, mixing well.
• 6 temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
• 7 pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
• 8 cook until thickened about 2-3 minutes.
• 9 remove from heat and add coconut, vanilla and butter.
• 10 stir until uniformly incorporated.
• 11 pour into cooled pie shell.
• 12 spoon meringue on top spreading to the outer edge of the pie shell.
• 13 sprinkle 2 tbsp of coconut on meringue.
• 14 bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
• 15 let stand at room temperature for about one hour then refrigerate.
• 16 meringue:.
• 17 combine egg whites, cream of tarter and vanilla extract.
• 18 beat on high with electric mixer until soft peaks form.
• 19 gradually add sugar about 2 tbsp at a time while beating egg whites.
• 20 continue to beat until stiff glossy peaks form.