Coconut Cream Meringue Pie

Name: Coconut Cream Meringue Pie
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters flaked coconut; 355 milliliters coconut milk; 118 milliliters cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 2 eggs, beaten; 355 milliliters half-and-half; 1 9-inch (9 inch) baked pie crust; 0 teaspoons salt; 1 teaspoon vanilla extract; 6 Tbsps white sugar

Coconut Cream Meringue Pie is a vegetarian recipe with 8 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 363 calories, 7g of protein, and 24g of fat. It works well as a dessert. If you have coconut, cream of tartar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 5 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes.

Ingredients you will need

Coconut Milk

Corn Starch

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract.

Ingredients you will need

Vanilla Extract

Coconut

Equipment you will use

Sauce Pan

Pour the coconut mixture into the baked pie crust.

Ingredients you will need

Pie Crust

Coconut

Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, 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.

Ingredients you will need

Cream Of Tartar

Granulated Sugar

Egg Whites

Mounds Bar

Equipment you will use

Whisk

Bowl

Spread egg white mixture over the pie.

Ingredients you will need

Egg Whites

Spread

Sprinkle 1/2 cup coconut over the pie.

Ingredients you will need

Coconut

Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Equipment you will use

Wire Rack