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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This cute coconut pie from Lois Bayliff of Findlay, Ohio has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
2 tablespoons shortening |
2 tablespoons cold water |
filling: |
3 tablespoons sugar |
4-1/2 teaspoons cornstarch |
1 cup 2% milk |
2 egg yolks |
3 tablespoons flaked coconut |
1 tablespoon butter |
meringue: |
1 egg white |
1/8 teaspoon cream of tartar |
2 tablespoons sugar |
flaked coconut, toasted, optional |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
2. On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil.
3. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
4. For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust.
5. For meringue, in a small bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
6. Bake at 350° for 10-15 minutes or until meringue is golden brown. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Yield: 2 servings.
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