Mix the sugar, cornstarch, and salt in a medium saucepan. Stir in milk gradually. Next, stir in egg yolks and butter. Cook and stir over medium heat. Bring to a boil and cook 2 minutes longer. Remove from heat and stir in vanilla and coconut.
In a large glass bowl, beat egg whites and cream of tartar until foamy. Add in sugar a little at a time and continue beating until stiff and glossy. Lastly, beat in vanilla. **Do not under-beat**
Assembly:
Pour hot filling into baked crust and top with meringue, making sure to push meringue all the way to the edges of the crust so it doesn't shrink during baking/cooling. Bake at 350 degrees for about 10 to 12 minutes or until golden brown. Cool before eating.
Ingredients
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1 baked 9 inch, deep-shell pie crust
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Filling
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3/4 cup white sugar
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1/4 cup cornstarch
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1/2 teaspoon Salt
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3 cups milk
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4 egg yolks
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2 tablespoons butter, softened
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1 tablespoon vanilla
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1 cup Coconut
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Meringue
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4 egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons white sugar
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1/2 teaspoon vanilla
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