- 1 1/2 cups half-and-half
- 1 1/2 cups coconut milk
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 (9 inch) baked pie crust
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons white sugar
- 1/2 cup flaked coconut
- 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.
05/01/2018
recipepes.com
Coconut Cream Meringue Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
