Double Coconut Meringue Pie
Great coconut flavor and mile-high meringue! The filling is cooked in the microwave, so no stirring over a hot stove (although you could easily do it on the stove if you prefer). To make a triple coconut meringue pie, use a coconut pie-crust.
Steps
Stir together the sugar and cornstarch so there are no lumps.
Add the milks and stir well.
Microwave on high for 2 minutes.
Stir.
Continue microwaving and stirring every 30 seconds until thick and bubbly.
Whisk the egg yolks well.
Stir in tablespoons of the hot milk liquid to temper the eggs , whisking as you add a total of about c of the hot liquid.
Stir the egg mixture into the remaining milk mixture.
Continue to microwave in 30 second intervals , stirring frequently until it returns to a boil and is thickened.
Remove from heat.
Add coconut , vanilla , and butter.
Stir until uniformly incorporated.
Pour the filling into the prepared pie shell.
Meringue:.
Beat the egg whites and cream of tartar in a very clean bowl on med.
Speed until white and bubbly.
Turn mixer on high and add sugar 1 t at a time.
Beat until stiff peaks form.
Carefully dollop meringue on pie filling and spread over it , being sure to seal edges of the meringue to the crust.
Sprinkle coconut on t.
Ingredients
sugar, unsweetened coconut milk, whole milk, cornstarch, egg yolks, salt, unsweetened coconut, vanilla extract, butter, pie shells, egg whites, cream of tartar