1 1/2 c heavy cream
1 1/4 c milk
3/4 c sugar
6 TB cornstarch
2 lg egg yolks
1 ts vanilla extract
2 c shredded coconut
: Meringue topping
5 lg egg whites, -- at room
: temperature
1/2 c sugar
1/2 ts cream of tartar
1 prebaked pie crust
Combine the cream and 1/2 cup of the milk in a
saucepan with the sugar. Cook over low heat, stirring
occasionally to dissolve the sugar, until small
bubbles form around the edge.
Meanwhile, in a mixing bowl whisk the remaining 3/4
cup of cold milk into the cornstarch. Whisk in the egg
yolks. Slowly stir in 1/2 cup of the hot cream
mixture, then slowly stir this mixture into the
remaining hot cream. Cook, continuing to stir, about
1/2 a minute more until the mixture forms soft shapes
when dropped from a spoon. Remove the custard from the
heat, and stir in the vanilla. Transfer to a
medium-size bowl, and stir occasionally to allow steam
to escape. Stir in all but 1/4 cup of the coconut.
Cover the surface with wax paper or plastic wrap to
prevent a skin from forming and cool for 1 hour at
room temperature. Preheat the oven to 350 degrees F.
In another bowl, beat the egg whites until soft peaks
form. Slowly beat in the sugar and cream of tartar and
continue to beat until the meringue is shiny and holds
stiff peaks.
Spoon the cooled custard into the prebaked pie shell
and spread the meringue over the pie, covering the
entire surface. Sprinkle with the remaining coconut.
Bake on the center rack of the oven until the peaks
are golden, about 10 minutes. Let cool and refrigerate
for 1 hour before serving.
