Coconut Cream Meringue Pie

By Texaschef11

Ingredients

• * Pastry for a 9-inch single-crust pie
• 1 * 1 cup sweetened flaked dried coconut
• 1 1/3 * 1 1/3 cups sugar
• 1/4 * 1/4 cup plus 1 1/2 teaspoons cornstarch
• 2 1/4 * 2 1/4 cups whole milk
• 3 * 3 large eggs, separated
• 1 * 1 teaspoon vanilla
• 1/4 * 1/4 teaspoon cream of tartar
• 1/8 * 1/8 teaspoon salt

Preparation

Step 1

1. With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack.

2. Scatter coconut over bottom of pastry.

3. In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.

4. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.

5. In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.

6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.

7. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.

8. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day.
Nutritional Information

Calories:
399 (36% from fat)
Protein:
6.6g
Fat:
16g (sat 8.5)
Carbohydrate:
57g
Fiber:
1.1g
Sodium:
234mg
Cholesterol:
101mg