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Mile-High Coconut Meringue Pie
Makes 1 (9-inch) pie
Pie:
4 large eggs yolks
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
1 tablespoon unsalted butter
1½ teaspoons vanilla extract
1 teaspoon coconut extract
½ cup sweetened aked coconut
1 fully-baked pie shell
Meringue:
½ cup cold water
1 tablespoon cornstarch
½ teaspoon cream of tartar
¾ cup granulated sugar
8 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup sweetened aked coconut
1. For Pie: Preheat oven to 350°F. Using hand mixer on medium speed, beat egg
yolks in a large bowl; set aside.
2. In a medium sauce pan, whisk together sugar, cornstarch and salt; whisk in
milk. Bring to a boil over medium-high heat; cook, whisking constantly, for 2 to 3
minutes. When milk mixture becomes thick and bubbly, remove pan from heat.
3. Using hand mixer on low speed, beat ½ cup hot milk mixture into egg yolks;
avoid curdling. Beat in another ½ cup, then stir all of tempered egg mixture into
sauce pan.
4. Place sauce pan back over medium heat, and bring to boil. Cook, whisking
constantly, for 3 to 4 minutes. Remove pan from heat. Strain lling through a
coarse strainer into a clean sauce pan (off heat); whisk in butter, extracts and
coconut. Cover pan, and set aside.
5. For Meringue: Combine water and cornstarch in a small sauce pan over
medium-high heat; bring to boil. Cook, stirring constantly, until thick and bubbly;
set aside to cool. Mix together cream of tartar and sugar; set aside.
6. Using scrupulously clean wire beaters on hand mixer, beat egg whites on high
speed until frothy. Add sugar mixture, one tablespoon at a time, and beat until
mixture forms soft peaks. Add vanilla, salt and cornstarch mixture, one tablespoon
at a time; continue beating until shiny, medium peaks form.
7. To Assemble: Pour reserved warm lling into pie shell; smooth the top.
Immediately top with meringue, spreading to seal edges. Use a spoon to create
soft peaks. Sprinkle coconut evenly over meringue.
8. Bake pie until meringue is golden brown, about 8 to 10 minutes. Transfer to a
wire rack to cool for 30 minutes, then chill 2 hours before serving.