| Recipe Ingredients: |
| 1/2 cup |
Sugar |
| 1/4 cup |
Cornstarch |
| 1/4 tsp |
Salt |
| 2 cups |
Whole Milk |
| 3 |
Egg Yolks, lightly beaten |
| 1/2 cup |
Flaked Coconut |
| 1 tbsp |
Butter |
| 1 1/2 tsp |
Vanilla Extract |
| 1 |
Pastry Shell (baked) (9 inches) |
| |
Meringue |
| 1/4 tsp |
Cream of Tartar |
| 1/3 tsp |
Vanilla Extract |
| 6 tbsp |
Sugar |
| 1/4 cup |
Flaked Coconut |
| 3 |
Egg Whites |
Cooking Directions: |
| 1. |
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.
|
| 2. |
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.
|
| 3. |
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.
|
| 4. |
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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