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Ingredients
- 9 x Inch pie crust, baked and cooled
- 1/2 x Recipe pastry cream (save egg whites for meringue) (recipe below)
- 1 c. Coconut
- 4 x Egg whites, at room temperature
- 1/4 tsp Cream of tartar
- 1/2 tsp Vanilla extract
- 8 Tbsp. Sugar
- 2 Tbsp. Coconut, for top of meringue
Directions
- Prepare pastry cream according to instructions. While still warm, stir in coconut. Pour into pie crust. Preheat oven to 350 . Beat egg whites, cream of tartar and vanilla till they form soft peaks. Gradually add in sugar and beat till peaks are stiff and egg whites are shiny but not dry. Spread meringue over warm filling, sealing to edge of pie crust. Sprinkle with coconut. Bake till meringue is golden brown, 12 to 15 min. Cold before slicing. Chill.
- PASTRY CREAM8 egg yolks1 c. sugar1 qt milk1/2 c. cornstarch1 1/2 tsp. vanilla
- Whisk egg yolks and sugar together till thick. Dissolve cornstarch in 1 c. cool lowfat milk-feel with your fingers to be sure cornstarch is completely dissolved. Beat into egg yolks. In a large saucepan, bring remaining 3 c. lowfat milk to a full rolling boil. Remove from heat and gradually whisk in egg yolk mix. Return to heat and cook, stirring constantly with a whisk or possibly wooden spoon, till mix thickens. Remove from heat, beat in vanilla and strain into a clean bowl if necessary. Cover surface of pastry cream directly with plastic wrap and chill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 379g | |
| Calories 1583 | |
| Calories from Fat 656 | 41% |
| Total Fat 73.98g | 92% |
| Saturated Fat 35.88g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 947mg | 39% |
| Potassium 463mg | 13% |
| Total Carbs 225.68g | 60% |
| Dietary Fiber 8.3g | 28% |
| Sugars 103.89g | 69% |
| Protein 8.36g | 13% |
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