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Coconut Meringue Pie

Source of Recipe


Bon Appétit, June 2008



List of Ingredients



• 1 refrigerated pie crust (half of a 15-ounce package), room temperature
  
• 6 Tbsp plus ¾ cup sugar
  
• ¼ cup cornstarch
  
• 2 cups whole milk
  
• 5 large eggs, separated, room temperature
  
• ¼ cup (½ stick) unsalted butter, cut into 4 pieces
  
• 1½ tsp vanilla extract
  
• 1¾ cups sweetened flaked coconut, divided
  
• ¼ tsp cream of tartar
  






Instructions



1. Preheat oven to 425° F.
   Unfold crust and press into a 9-inch diameter pie dish. Crimp edges. Pierce all over with fork. Bake until golden brown, pierce occasionally with fork if crust bubbles, about 12 minutes. Cool completely.
   
   
2. Whisk 6 tablespoons sugar and cornstarch in heavy medium saucepan. Whisk in milk and yolks. Add butter; whisk constantly over medium heat until custard begins to boil at edges. Remove from heat; whisk in vanilla. Pour custard into medium bowl; press plastic wrap directly onto surface to prevent skin from forming. Chill custard until cold, about 4 hours.
   
   
3. Sprinkle ¾ cup coconut over crust. Spoon custard over; smooth top. Sprinkle with ¾ cup coconut. Chill pie while preparing meringue.
   
   
4. Preheat oven to 425° F.
   Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in ¾ cup sugar, beating until stiff glossy peaks form. Spoon meringue over filling; spread all the way to edges to cover filling completely. Sprinkle remaining ¼ cup coconut over.
   
   
5. Bake until meringue is golden brown in spots, about 12 minutes. Transfer to rack and cool. Chill pie at least 2 hours and up to 6 hours. Cut into wedges and serve.
   
   Makes 8 servings.