Mile-High Coconut Cream Pie
Created by Manadoo on September 3, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 0m
- Recipe #14143
Ingredients
- FOR THE FILLING
- 3 cups whole milk (divided, or half and half)
- 1 cup sugar
- 1/8 teaspoon salt
- 6 tablespoons cornstarch
- 1 cup sweetened flaked coconut
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (9 inch) baked pie shell
- Meringue recipe (below)
- Sweetened flaked coconut, for garnish
- FOR THE MERINGUE - double amount for mile-high meringue
- 3 large egg whites
- 1tablespoon cornstarch
- 1/4 teaspoon cream of tarter
- 1/3 cup granulated sugar
How to Make
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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.
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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.
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Step 3: Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.
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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.
How to Make
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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.
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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.