Mile-High Coconut Cream Pie
Recipe: #14143
September 03, 2014
Categories: Desserts, Coconut, Baby Shower, Birthday, Brunch, Christmas, Easter Fathers Day, Mothers Day, Potluck, Thanksgiving, Valentine's Day, Vegetarian, Pies, more
"I loved this pie when I made it. If you love meringue and lots of it, then make a double recipe for it, I did!"
Ingredients
- FOR THE FILLING
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- FOR THE MERINGUE - double amount for mile-high meringue
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Nutritional
- Serving Size: 1 (148.7 g)
- Calories 289.3
- Total Fat - 10.7 g
- Saturated Fat - 7.5 g
- Cholesterol - 21.6 mg
- Sodium - 175.4 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 1 g
- Sugars - 38.5 g
- Protein - 3.3 g
- Calcium - 109 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large heavy bottomed saucepan, combine 2 cups whole milk or half and half, sugar and salt. Bring to a boil over medium heat.
Step 2
Meanwhile combine remaining 1 cup of milk or half and half and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring until mixture thickens. Add in coconut, butter and vanilla, cook until mixture thickens again.
Step 3
Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.
Step 4
To prepare the MERINGUE; in a large bowl, beat egg whites, cornstarch and cram of tarter at high speed with an electric mixer. Mix until soft peaks form.
Step 5
Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.
Step 6
Bake at 350 degrees, preheated oven, until meringue is light brown around the edges and the coconut is toasted and light brown in color.
Tips
No special items needed.
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