Subj : T.O.H. Daily Recipe - 751
To   : All
From : Dave Drum
Date : Fri Mar 28 2025 10:12:00

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  Cornstarch
   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 temp
   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 @ 425ºF/218ºC.

 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, 15-20 minutes. Remove foil and weights; bake
 until bottom is golden brown, 3-6 minutes longer. Cool
 on a wire rack.

 In a small heavy saucepan, mix sugar, cornstarch 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 tablespoon 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°
 until meringue is golden, 15-18 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.

 Betty Sitzman, Wray, Colorado

 Makes: 8 servings

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

 Uncle Dirty Dave's Archives

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