Ingredients: |
Ingredients: ¾ cup granulated sugar
¼ cup cornstarch
2 cups light cream, at room temp
1 cup milk at room temp
4 extra -large egg yolks, at room temp, lightly beaten
4 Tablespoons unsalted butter, at room temp
2 teaspoons pure vanilla
1 cup sweetened shredded coconut
One fully baked 9 inch pie shell
Mile-High-Meringue Topping
10 extra-large egg whites at room temp
¾ cups plus 2 Tablespoon granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla
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Directions: |
Directions:Mix the granulated sugar and cornstarch in a large bowl until it resembles a fine talcum powder. Add the light cream in a thin, steady stream, whisking constantly. Beat well. Add the milk in a thin steady stream, blending thoroughly. Beat in the egg yols. Pour into a heavy 2 quart saucepan set over moderately high heat, and bring to boil (the bubbles cannot be diminished by stirring) replace the heat to low, and simmer for 2 minutes, while stirring. Pour the filling into a medium-size mixing bowl. Beat in the softened butter, a tablespoon at a time, adding the next tablespoon after the first as melted into the pudding. Beat in the vanilla and shredded coconut. Cover the surface of the pudding with a sheet of plastic wrap; let cool for about ½ hour.
To make the meringue topping: Place the egg whites and Sugar in the top of the double boiler. Pour 1½ of water into the bottom saucepan and bring to a simmer. Set the top of the pan over the simmering water and warm the whites and sugar, stirring briskly-- the whites will warm in about 30 to 35 seconds. Remove saucepan from the simmering water, wipe it dry, and pour the whites into a large, deep mixing bowl. Beat the whites until foamy, add the cream of tartar, beat until soft peaks are formed. Add the vanilla; beat until firm but moist peaks are formed. The firm peaks should hold their shape in a sharp point, and be smooth and satiny.
Turn the filling into the baked pie shell, and spoon the meringue over the coconut filling, spreading it to the edge of the pastry crust. Make deep, upwards swirls in the meringue with the back of the spoon, spatula or flexible knife. Bake in a preheated 400º oven for about 10 minutes, or until the meringue has browned lightly. Transfer to cooling rack. |
This recipe for Mile High Coconut Cream Pie is from