Coconut cream pie with coconut meringue

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Sweets & Desserts

Coconut Cream Pie with Coconut Meringue

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Certified Organic®

Coconut…a little taste of paradise!

Ingredients

1	Basic egg & lemon juice pie crust (9-inch), baked, cooled
5	Phil’s Free Range Organic Large Eggs
2 1/2 cups	Sweetened coconut milk beverage
1/2 cup	Sugar
1/3 cup	Corn starch
1/4 tsp	Salt
1 tsp	Vanilla
1 cup	Flaked coconut
5	Phil’s Free Range Organic Large Eggs
1 tbsp	Corn starch
1/4 tsp	Cream of tartar
1/2 cup	Sugar
1/2 tsp	Vanilla
1/4 cup	Flaked coconut

Directions

Step-1

Heat oven to 325F. Filling: beat egg yolks in medium bowl; gradually stir in coconut milk until blended. Mix sugar, corn starch and salt in large heavy saucepan. Gradually stir in egg yolk mixture until blended

Step-2

Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 10-15 minutes. Boil and stir 1 minute. Remove from heat immediately. Stir in vanilla and coconut.

Step-3

Immediately make meringue: dissolve corn starch in cold water in one-cup glass measure. Microwave on high for 30 seconds; stir. Microwave until mixture boils, 15-3 seconds longer. Remove; cover.

Step-4

Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 1 tbsp at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add corn starch paste, 1-2 tbsp at a time. Beat in vanilla.

Step-5

Pour hot filling into pie crust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Sprinkle with 1/4 cup coconut. Bake upper third at 325F oven until lightly browned, 16-18 minutes. Cool on wire rack for 1 hour, then refrigerate 3-4 hours before serving.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.