Perfect Southern Coconut Cream Pie

[kirra]

Perfect Southern Coconut Cream Pie
A Measured Memory

Ingredients:

1 pie crust

Filling:

3 large egg yolks
1 cup sugar
1/4 cup cornstarch
1/4 cup water
3 cups milk
1 cup sweetened flaked coconut
1 Tb unsalted butter
2 tsp vanilla extract

Meringue:

4 large egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbs sugar

Preparation:

Preheat the oven to 400 degrees. Line the pie crust with parchment paper and fill with dried beans to prevent crust from bubbling. Blind bake for 20 minutes until lightly golden. Remove from the oven and reduce the oven temperature to 325 degrees.

In a medium bowl, whisk together the egg yolks, sugar, cornstarch and just enough of the water to make a smooth paste. In a heat proof bowl set over a pot of simmering water, heat the milk on medium heat just until it comes to a boil. Gradually whisk in the egg mixture, stirring vigorously to make sure the eggs do not scramble. Once incorporated, continue to cook, stirring occasionally until the mixture is very thick, 5-10 minutes. Remove from the heat and stir in the butter, coconut and vanilla. Pour the filling into the pre-baked crust and spread evenly.

In a chilled bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed, until soft peaks form. Add the sugar, 1 Tb at a time and continue to beat until the whites form stiff peaks, but aren’t dry. This will take several minutes – be patient! When ready, pile the meringue high on top of the filled pie crust. Using a spatula, gently spread the meringue to the pie’s edges and make decorative spikes or whips all over the pie. To seal the meringue, dip your index finger lightly in water and press the meringue to the crust – working your way around the entire pie. If the meringue is not sealed properly, condensation will form between the filling and meringue, making for a runny pie. Sprinkle with additional coconut over the top.

Bake for 30 minutes, until the meringue is golden and firm to a careful touch. Cool on a wire rack for at least 2 hours before serving. Store in the refrigerator.