A delicious combination of coconut, eggs, milk and sugar
Author:Tim
Ingredients
Scale
1–1/3 cups sugar + 4 TBL divided
2 cups whole milk
4 eggs – yolks and whites separated
4 TBL corn starch
1/4 tsp salt
1 cup plus 1 tablespoon shredded sweet coconut
1–1/3 TBL unsalted butter
3/4 TBL pure vanilla extract
1/4 tsp cream of tartar
1 pie crust
Instructions
Place the pie crust in the pan and prick the bottom with a fork. Pre-bake it @450 for 10 minutes or until golden brown and set aside
Reduce oven heat to 350
Pour the milk in a heavy bottom sauce pot and whisk in the sugar, egg yolks, corn starch and salt over medium heat, stirring constantly until the mixture thickens to a pudding consistency, then remove from heat
Stir in the butter until melted, then the sweet shredded coconut and vanilla extract then fill the pie crust and smooth it edge to edge
Make the meringue while the filling is cooling
Whip the egg whites until they begin to stiffen, continue to whip while sprinkling 4 TBL of sugar and then cream of tartar
Whip on high speed until stiff peaks form
Spread the meringue over the pie. Spread it out with a spatula all the way to the crust edges to make a seal and create peaks to make it pretty
Sprinkle 1 tablespoon of shredded coconut on top, bake 10-15 minutes @ 350 until the meringue tips turn golden brown
Remove from oven and cool before serving, about 30-45 minutes