Coconut Cream Meringue Pie - cooking recipe

Ingredients

1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs, beaten
3/4 cup white sugar
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1/2 cup flaked coconut

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.