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  Corn starch
    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 temperature
    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 to 20 minutes. Remove foil and
  weights; bake until bottom is golden brown, 3 to 6 minutes longer.
  Cool on a wire rack.

  In a small heavy saucepan, mix sugar, corn starch, 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 tb
  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 F until meringue is golden,
  15 to 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.

  Recipe by Betty Sitzman, Wray, Colorado

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

  Uncle Dirty Dave's Archives

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