Name: Coconut Cream Meringue Pie
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Half-and-half - 1 ½ cups; Coconut milk - 1 ½ cups; Eggs, beaten - 2; White sugar - ¾ cup; Cornstarch - ½ cup; Salt - ¼ teaspoon; Flaked coconut - ¾ cup; Vanilla extract - 1 teaspoon; Baked pie crust - 1 (9 inch); Egg whites - 3; Cream of tartar - ¼ teaspoon; White sugar - 6 tablespoons; Flaked coconut - ½ cup

Ingredients for - Coconut Cream Meringue Pie

1. Half-and-half 1 ½ cups

2. Coconut milk 1 ½ cups

3. Eggs, beaten 2

4. White sugar ¾ cup

5. Cornstarch ½ cup

6. Salt ¼ teaspoon

7. Flaked coconut ¾ cup

8. Vanilla extract 1 teaspoon

9. Baked pie crust 1 (9 inch)

10. Egg whites 3

11. Cream of tartar ¼ teaspoon

12. White sugar 6 tablespoons

13. Flaked coconut ½ cup

How to cook deliciously - Coconut Cream Meringue Pie

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.

3 . Stage

Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.

4 . Stage

Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving. Unknown