Coconut-Custard Meringue Pie

Name: Coconut-Custard Meringue Pie
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 1 pinch Pinch of cream of tartar; 4 larges eggs, separated; 79 milliliters all-purpose flour; 8 servings Flaky Pie Crust; 1 pinch Pinch of salt; 177 milliliters sugar; 170 grams 1/2 cups sweetened shredded coconut (about; 1 teaspoon pure vanilla extract; 473 milliliters whole milk

Coconut-Custard Meringue Pie is a vegetarian dessert. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 366 calories, 7g of protein, and 17g of fat. This recipe serves 8. A mixture of cream of tartar, flaky pie crust, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line a 9-inch glass pie plate with 1 rolled-out round of the Flaky Pie Crust. Trim the overhang to 1 inch, fold it under itself and crimp decoratively. Refrigerate until chilled, about 15 minutes.

Ingredients you will need

Pie Crust

Line the pastry with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and weights.

Equipment you will use

Oven

Aluminum Foil

Bake for 10 minutes longer, until golden.

Equipment you will use

Oven

Let cool completely.

Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream, about 8 minutes.

Ingredients you will need

Sour Cream

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

Sieve

Bowl

Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes. Strain the custard into the heatproof bowl. Stir in 1 1/4 cups of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.

Ingredients you will need

Coconut

Custard

Vanilla

Wrap

Egg

Equipment you will use

Plastic Wrap

Whisk

Sauce Pan

Bowl

Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.

Ingredients you will need

Pie Crust

Custard

Preheat the oven to 35

Equipment you will use

Oven

In a large, stainless-steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Hand Mixer

Bowl

Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using the back of a spoon.

Ingredients you will need

Custard

Crust