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Recipe Ingredients:
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1/2 cup
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Sugar
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1/4 cup
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Cornstarch
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1/4 tsp
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Salt
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2 cups
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Whole Milk
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3
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Egg Yolks, lightly beaten
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1/2 cup
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Flaked Coconut
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1 tbsp
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Butter
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1 1/2 tsp
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Vanilla Extract
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1
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Pastry Shell (baked) (9 inches)
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Meringue
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1/4 tsp
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Cream of Tartar
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1/3 tsp
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Vanilla Extract
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6 tbsp
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Sugar
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1/4 cup
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Flaked Coconut
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3
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Egg Whites
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Cooking Directions: |
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1.
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In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
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2.
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Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
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3.
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Meringue
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
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4.
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Bake at 350
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Coconut - Shredded
This delicious dried coconut, in a sweetened shredded form, is ideal for baking. Our Registered Dietitian loves it, too!
Cream of Tartar
Cream of tartar is a necessity in any kitchen. It is used primarily to give more volume to foods such as beaten eggs. Use a small amount to provide a creamier texture in baked good as well.
Gluten Free Corn Starch
Gluten-free corn starch is commonly used as a thickener for sauces, puddings, and such. It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.
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