Coconut Cream Meringue Pie recipe
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Ingredients
- 1 ½ cups half-and-half 1 ½ cups coconut milk 2 eggs, beaten ¾ cup white sugar ½ cup cornstarch ¼ teaspoon salt ¾ cup flaked coconut 1 teaspoon vanilla extract 1 (9 inch) baked pie crust 3 egg whites ¼ teaspoon cream of tartar 6 tablespoons white sugar ½ cup flaked coconut
Nutrition Info
- 631.9 caloriescarbohydrate: 73.5 gcholesterol: 84.4 mgfat: 34.9 gfiber: 3.4 gprotein: 9.2 gsaturatedFat: 22.1 gservingSize: -sodium: 381 mgsugar: 43.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cream Meringue Pie
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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. Remove saucepan from heat, fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
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. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
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.