Double Coconut Meringue Pie

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

• 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 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.