Coconut Custard Pie

Ingredients

• 1½ C heavy cream
• 1¼ milk
• ¾ sugar
• 6 tbs cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 C shredded coconut

Meringue topping

• 5 large egg whites, at room temperature
• ½ cup sugar
• ½ teaspoon cream of tartar
• 1 prebaked pie crust

Directions

1. Make Custard: Heat cream and ½ C milk with sugar over low heat until sugar dissolves and small bubbles form.
2. Temper Yolks: Whisk remaining ¾ C milk with cornstarch and egg yolks. Slowly whisk in ½ C hot cream, then return mixture to the saucepan.
3. Thicken: Cook, stirring, about 30 seconds more until custard thickens and forms soft shapes. Remove from heat and stir in vanilla.
4. Cool: Transfer to a bowl, stir occasionally to release steam, then mix in all but ¼ C coconut. Cover surface with plastic wrap and cool 1 hour.
5. Make Meringue: Beat egg whites to soft peaks. Gradually beat in sugar and cream of tartar until stiff and glossy.
6. Assemble: Spoon custard into prebaked pie shell. Spread meringue over the top, sealing edges. Sprinkle with remaining coconut.
7. Bake & Chill: Bake at 350°F for ~10 minutes until golden. Cool, then refrigerate 1 hour before serving.

The Gumbo Page