Double Coconut Meringue Pie

Great coconut flavor and mile-high meringue! The filling is cooked in the microwave, so no stirring over a hot stove (although you could easily do it on the stove if you prefer). To make a TRIPLE coconut meringue pie, use a coconut pie-crust.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 3⁄4 cup sugar
• 1 1⁄2 cups unsweetened coconut milk
• 1 1⁄3 cups  whole milk
• 1⁄4 cup cornstarch
• 5  egg yolks
• 1⁄4 teaspoon salt
• 1  cup  flaked unsweetened coconut
• 2  teaspoons vanilla extract
• 1  tablespoon butter
• 1 (9 inch)  baked  pie shells

• Meringue

• 5  egg whites
• 1⁄2 teaspoon cream of tartar
• 8  tablespoons sugar

Directions

1. Stir together the sugar and cornstarch so there are no lumps.
2. Add the milks and stir well.
3. Microwave on high for 2 minutes. Stir.
4. Continue microwaving and stirring every 30 seconds until thick and bubbly.
5. Whisk the egg yolks well.
6. Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
7. Stir the egg mixture into the remaining milk mixture.
8. Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
9. Remove from heat.
10. Add coconut, vanilla, and butter. Stir until uniformly incorporated.
11. Pour the filling into the prepared pie shell.
12. Meringue:
13. Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
14. Turn mixer on high and add sugar 1 T at a time.
15. Beat until stiff peaks form.
16. Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
17. Sprinkle coconut on top.
18. Bake at 350 o for 12-18 minute
19. Cool pie on wire rack 1 hour.
20. Refrigerate at least 2 hours before serving. Keep chilled.