Coconut Pie

By MarieR

Ingredients

• 1/4 cup (2-ounces) cornstarch
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 cups (16-ounces) milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/4 can (3-ounces) cream of coconut
• 3/4 cup (6-ounces) coconut shredded, toasted
• 1 9 inch pie shell
• Meringue, Never Weeps
• 8 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup (4-ounces) cold water
• 4 large egg whites room temperature
• 3/4 teaspoon vanilla

Details

Servings 1

Preparation

Step 1

Filling:
In medium saucepan combine cornstarch, sugar and salt. In medium bowl beat egg yolks slightly. Add milk and beat to combine. Add to saucepan and cook over medium heat, stirring constantly with wire whisk, until mixture begins to boil. Cook 1 minute more, stirring constantly. Remove from heat. Stir in butter or margarine, vanilla and cream of coconut. Fold in toasted coconut, set aside.
Meringue, Never Weeps:
Combine 2 tablespoons of the sugar with the corn starch and cold water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves and is CLEAR. Cool.
In separate bowl, beat egg whites and vanilla into soft peaks. Gradually add remaining 6 tablespoons of sugar, one at a time, beating well after each addition.
Combine meringue mixture with egg white mixture and continue beating until stiff peaks form.
Evenly spread 1/2 inch layer meringue over filling. With pastry bag-pipe remaining meringue in design of your choice: beehive, etc.

Preheat oven to 350 degrees F. Pour filling into baked pie shell. Spread meringue over filling, sealing it well to the crust. Bake 10 to 12 minutes or until golden. Cool wire rack. Makes 8 servings about 370 calories each.
Bake in preheated, 350 degree oven for 12 to 15 minutes or meringue is golden brown.
Yield: Meringue for one pie or pudding: 8 or 9 inches.

The very best; only meringue to ever use.