Ingredients
- One 9 inch pie crust, pre-baked
- 3 egg yolks (reserve whites for meringue)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 cup water
- 3 cups milk
- 1 cup sweetened flake coconut
- 1 Tablespoon unsalted butter
- 2 tsp vanilla
- Meringue
- 4 egg whites, room temperature
- 1/4 tsp cream of tartar
- 3 Tablespoons sugar
Preparation
Step 1
Preheat oven to 375. Stir together the egg yolks, sugar, cornstarch and just enough water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from heat and stir in 3/4 cup of coconut, butter and vanilla.
Pour the filling into the pre cooked crust and top with the meringue, sealing the edges well. Sprinkle the remaining coconut over the meringue.
Bake for about 30 minutes, or until the meringue is golden brown and firm to the careful touch. Cool on a wire rack 2 hours before slicing. Serve the pie at room temperature, or for a special treat, warm in the microwave for about 10 seconds.
Meringue
Combine egg whites and cream of tartar in a chilled bowl and beat with an electric mixer on slow to medium until soft peaks form. Add the sugar, one tablespoon at a time, continue beating until stiff peaks form.