Mile-High Coconut Meringue Pie

Makes 1 (9-inch) pie

Pie:

4 large eggs yolks

¾cup granulated sugar

¼ cup cornstarch ¼ teaspoon salt

3 cups whole milk

1 tablespoon unsalted butter 1½ teaspoons vanilla extract 1 teaspoon coconut extract

½ cup sweetened flaked coconut

1 fully-baked pie shell

Meringue:

½ cup cold water

1 tablespoon cornstarch

½teaspoon cream of tartar ¾ cup granulated sugar

8 large egg whites, room temperature

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup sweetened flaked coconut

1.For Pie: Preheat oven to 350°F. Using hand mixer on medium speed, beat egg yolks in a large bowl; set aside.

2.In a medium sauce pan, whisk together sugar, cornstarch and salt; whisk in milk. Bring to a boil over medium-high heat; cook, whisking constantly, for 2 to 3 minutes. When milk mixture becomes thick and bubbly, remove pan from heat.

3.Using hand mixer on low speed, beat ½ cup hot milk mixture into egg yolks; avoid curdling. Beat in another ½ cup, then stir all of tempered egg mixture into sauce pan.

4.Place sauce pan back over medium heat, and bring to boil. Cook, whisking constantly, for 3 to 4 minutes. Remove pan from heat. Strain filling through a coarse strainer into a clean sauce pan (off heat); whisk in butter, extracts and coconut. Cover pan, and set aside.

5.For Meringue: Combine water and cornstarch in a small sauce pan over medium-high heat; bring to boil. Cook, stirring constantly, until thick and bubbly; set aside to cool. Mix together cream of tartar and sugar; set aside.

6.Using scrupulously clean wire beaters on hand mixer, beat egg whites on high speed until frothy. Add sugar mixture, one tablespoon at a time, and beat until mixture forms soft peaks. Add vanilla, salt and cornstarch mixture, one tablespoon at a time; continue beating until shiny, medium peaks form.

7.To Assemble: Pour reserved warm filling into pie shell; smooth the top. Immediately top with meringue, spreading to seal edges. Use a spoon to create soft peaks. Sprinkle coconut evenly over meringue.

8.Bake pie until meringue is golden brown, about 8 to 10 minutes. Transfer to a wire rack to cool for 30 minutes, then chill 2 hours before serving.