Double Coconut Meringue Pie

Recipe by GinaJohnson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Stir together the sugar and cornstarch so there are no lumps.
  • Add the milks and stir well.
  • Microwave on high for 2 minutes. Stir.
  • Continue microwaving and stirring every 30 seconds until thick and bubbly.
  • Whisk the egg yolks well.
  • 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.
  • Stir the egg mixture into the remaining milk mixture.
  • Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
  • Remove from heat.
  • Add coconut, vanilla, and butter. Stir until uniformly incorporated.
  • Pour the filling into the prepared pie shell.
  • Meringue:
  • Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
  • Turn mixer on high and add sugar 1 T at a time.
  • Beat until stiff peaks form.
  • Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
  • Sprinkle coconut on top.
  • Bake at 350 o for 12-18 minute
  • Cool pie on wire rack 1 hour.
  • Refrigerate at least 2 hours before serving. Keep chilled.
Advertisement