Coconut Cream Pie
When I first learned how to make meringue, this became my trademark pie.
Coconut Cream Pie
When I first learned how to make meringue, this became my trademark pie.
Cooking Instructions
- 1
Line baked pie crust with 1/4 cup coconut
- 2
In large, heavy saucepan, heat milk to almost boiling.
- 3
In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly.
- 4
Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla.
- 5
Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly.
- 6
ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing.
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