| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 1 | Servings | |
INGREDIENTS
| 9 | Inch pie crust; baked and cooled | |
| 1/2 | Recipe pastry cream (save egg whites for meringue) (recipe below) | |
| 1 | c | Coconut |
| 4 | Egg whites; at room temperature | |
| 1/4 | ts | Cream of tartar |
| 1/2 | ts | Vanilla extract |
| 8 | tb | Sugar |
| 2 | tb | Coconut; for top of meringue |
| 8 | egg yolks | |
| 1 | cup sugar | |
| 1 | quart milk |
INSTRUCTIONS
Prepare pastry cream according to instructions. While still hot, stir in coconut. Pour into pie crust. Preheat oven to 350°. Beat egg whites, cream of tartar and vanilla until they form soft peaks. Gradually add sugar and beat until peaks are stiff and egg whites are shiny but not dry. Spread meringue over hot filling, sealing to edge of pie crust. Sprinkle with coconut. Bake until meringue is golden, 12 to 15 minutes. Cool before slicing. Refrigerate. PASTRY CREAM 1/2 cup cornstarch 1 1/2 teaspoon vanilla Whisk egg yolks and sugar together until thick. Dissolve cornstarch in 1 cup cold milk-feel with your fingers to be sure cornstarch is completely dissolved. Beat into egg yolks. In a large saucepan, bring remaining 3 cups milk to a full rolling boil. Remove from heat and gradually whisk in egg yolk mixture. Return to heat and cook, stirring constantly with a whisk or wooden spoon, until mixture thickens. Remove from heat, beat in vanilla and strain into a clean bowl if necessary. Cover surface of pastry cream directly with plastic wrap and refrigerate. Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15, 1997
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