Coconut Cream Pie with Meringue Topping

serves 8     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 egg     2 eggs     3 eggs     4 eggs     6 eggs     7 eggs     8 eggs     9 eggs     11 eggs     12 eggs     13 eggs     14 eggs     16 eggs     17 eggs     18 eggs     19 eggs     21 eggs     22 eggs     23 eggs     24 eggs

• Ingredients
• shredded coconut
• sugar
• cornstarch
• salt
• 5 eggs
• whole milk
• unsalted butter
• vanilla extract
• sugar
• cornstarch
• water
• vanilla extract
• cream of tartar
• sugar
• Recipe
• Roll out a pie crust and put it in a pie pan.
• In a baking pan, toast in the oven until golden:
• 1¹/₃ cups shredded coconut
• In a medium saucepan, whisk together:
• ²/₃ cup sugar (144g)
• ¹/₄ cup cornstarch (32g)
• ¹/₄ tsp salt
• Separate:
• 5 eggs, holding one white back for the crust
• Beat one egg white until frothy and brush the inside of the pie crust with it. Put the pie crust in the oven to bake for 25 minutes, until golden brown.
• Microwave for 4 minutes:
• 2¹/₂ cups whole milk, warmed
• Combine in a prep bowl:
• 3 tbsps unsalted butter (42g), cut small
• 1 tbsp vanilla extract
• In a small saucepan, whisk together:
• 1 tbsp sugar (13g)
• 1 tbsp cornstarch (8g)
• Gradually stir in:
• ¹/₃ cup water (44g)
• Cook over medium heat until the mixture turns into a translucent paste, then cook 10 seconds longer. Cover and set aside.
• Gradually add the milk and egg yolks to the sugar and cornstarch over medium heat while stirring constantly. When the mixture begins to steam, remove from the heat and beat vigorously, then keep cooking until the mixture thickens. Remove from the heat and mix in the butter, vanilla, and toasted coconut. Pour the mixture into the hot pie crust and press a sheet of tin foil onto the top to keep a skin from forming.
• Beat the 4 remaining egg yolks on medium speed until foamy. Add and beat until soft but definite peaks form:
• ¹/₂ tsp vanilla extract
• ¹/₄ tsp cream of tartar
• Very gradually beat in:
• ¹/₂ cup sugar (105g), superfine
• Beat on high speed until the peaks are very stiff and glossy but not dry. Reduce to very low speed and mix in the cornstarch paste a little at a time. Return to medium speed and beat for 10 seconds.
• Immediately spoon the meringue over the hot pie filling, anchoring the meringue to the crust all around the edges.
• Bake for 20 minutes, until meringue is golden. Let cool completely on a rack and then refrigerate. Chill at least 3 hours total before serving.