Coconut Cream Pie

Updated at: Thu, 17 Aug 2023 05:30:56 GMT

Step 1

In a 1-quart saucepan, combine the sugar, cornstarch, and salt. Stir in half & half until smooth. Cook over medium heat and bring to a gentle boil, stirring frequently for 2 minutes.

Step 2

Remove the pan from the heat. Separate the egg white from the egg yolk and place them in two separate bowls (you will use the egg white for the meringue). Stir 1 teaspoon of the hot filling into the bowl with the egg yolk, whisking constantly. Continue to very slowly add the hot custard filling into the bowl, a teaspoon or two at a time while continuously whisking. Be sure to keep the egg moving so that it doesn’t scramble.

Step 3

Return the filling to the pan and reduce the heat to medium-low. Whisk and stir for 1 minute and 30 seconds.

Step 4

Remove from the heat and stir in vanilla, butter, and coconut. Pour into a ramekin or other small baking dish.

Step 5

Beat egg white and cream of tartar with an electric mixer on high speed until foamy.

Step 6

Beat in sugar, 1 teaspoon at a time; continue beating until stiff and glossy.

Step 7

Spoon onto pie filling. Spread evenly over filling.

Step 8

Bake for 10-12 minutes in a preheated 350 degree F (177 degrees C), until browned.

Step 9

Top with any remaining coconut, if desired and chill for a minimum of 2 hours before enjoying.

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