Thanksgivin' Dessert 2010: Coconut Cream Pie

Coconut Cream Pie with Meringue 

Ingredients for Coconut Cream Pie:
frozen pastry pie shell
unsweetened coconut milk
whole milk
cornstarch
5 eggs
salt unsweetened coconut
vanilla extract
butter

There are many stages to this pie, follow in order for best results...

Pre-heat oven to 400, thaw frozen pie shell and bake until golden brown. Bake at 400 degrees until golden brown, let cool.

For Coconut Cream:
3/4 cup sugar
1 1/2 cup unsweet coconut milk
1 1/2 cup whole milk
1/4 teaspoon salt
5 egg yolks
1/4 cup cornstarch
1 cup unsweetened coconut (optional if you want a custard)
2 tablespoon vanilla extract
1 tablespoon butter

Separate 5 egg yolks, set aside. In a saucepan combine sugar, coconut milk, and  1 cup of milk. Cook over medium heat until scalded, that is when it almost boils and it starts to foam. Meanwhile, combine remaining 1/2 cup of milk with cornstarch, whisk well until you make a mixture and let sit. Whisk egg yolks with salt. Slowly add 1/2 coconut/cow milk mixture to egg yolks to temper them. Whisk well. Add yolk and milk/cornstarch mixture to remaining pot of coconut and cow milk and whisk furiously over medium heat until thickened, about 2 minutes. Remove from heat and add vanilla, and butter. Whisk together until well mixed.

Pour filling into pie shell. Top with meringue.

For Meringue:
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons sugar

Pre-heat oven to 350. Whisk egg whites and tartar until egg whites form stick peaks,  slowly sprinkle sugar into meringue, one tablespoon at a time until well whisked. Scoop meringue onto pie, starting in center and slowly spreading out meringue with spatula until it reaches over edges of pie shell. Bake in oven for 10-15 minutes or until golden brown.