Coconut Cream Meringue Pie
Description
A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
Ingredients
•
1 1/2 cups half-and-half
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1 1/2 cups coconut milk
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3/4 cup white sugar
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1/2 cup cornstarch
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2 eggs, beaten
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1/4 teaspoon salt
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3/4 cup flaked coconut
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1 teaspoon vanilla extract
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1 (9 inch) baked pie crust
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3 egg whites
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6 tablespoons white sugar
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1/4 teaspoon cream of tartar
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1/2 cup flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.
3
Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.
4
Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.