MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Coconut Meringue Pie
Categories: Pies, Pastry, Dairy
Yield: 8 servings

Dough for single-crust pie
3/4 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Whole milk
4 lg Egg yolk; lightly beaten
1 c Sweetened shredded coconut;
- finely chopped
2 tb Butter
1/2 ts Vanilla extract

MMMMM--------------------------MERINGUE-------------------------------
4 lg Egg white; room temp
1/4 ts Cream of tartar
1/2 ts Vanilla extract
1/2 c Sugar
1/2 c Sweetened shredded coconut;
- toasted

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2" beyond
rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 425┬║F/218┬║C.

Line unpricked crust with a double thickness of foil.
Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack until edge is light golden
brown, 15-20 minutes. Remove foil and weights; bake
until bottom is golden brown, 3-6 minutes longer. Cool
on a wire rack.

In a small heavy saucepan, mix sugar, cornstarch and
salt. Whisk in milk. Cook and stir over medium heat
until thickened and bubbly. Reduce heat to low; cook and
stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture
into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes. Remove
from heat. Gently stir in chopped coconut, butter and
vanilla until butter is melted.

For meringue, in a small bowl, beat egg whites, cream of
tartar, and vanilla on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on
high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form.

Transfer hot filling to crust. Spread meringue evenly
over filling, sealing to edge of crust. Bake at 325┬░
until meringue is golden, 15-18 minutes, or toast
meringue using a kitchen torch until golden brown;
sprinkle with toasted coconut. Cool 1 hour on a wire
rack. Refrigerate at least 3 hours before serving.

Betty Sitzman, Wray, Colorado

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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