Coconut Cream Meringue Pie

Name: Coconut Cream Meringue Pie
Total time: 305
Yield: 6
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

Recipe by Mad Butcher from allrecipes.com

Dessert 5 Hr. 5 Mins.

Ingredients

6 servings

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1 ½ cups half-and-half
•

1 ½ cups coconut milk
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2 eggs, beaten
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¾ cup white sugar
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½ cup cornstarch
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¼ teaspoon salt
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¾ cup flaked coconut

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1 teaspoon vanilla extract
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1 (9 inch) baked pie crust
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3 egg whites
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¼ teaspoon cream of tartar
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6 tablespoons white sugar
•

½ cup flaked coconut

Instructions

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.