Coconut Cream Pie - cooking recipe

Ingredients

3/4 cup sugar
1 (13 1/2 ounce) can unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch, Plus
1 tablespoon cornstarch, additional
5 egg yolks (reserve whites)
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9 inch) baked deep dish pie shells
2 tablespoons coconut (to garnish)
Meringue
5 egg whites
14 tablespoons sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Preparation

Preheat oven to 325 degrees.
In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
Scald mixture over medium heat and set aside.
In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
In a separate small mixing bowl combine egg yolks and salt, mixing well.
Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
Cook until thickened about 2-3 minutes.
Remove from heat and add coconut, vanilla and butter.
Stir until uniformly incorporated.
Pour into cooled pie shell.
Spoon meringue on top spreading to the outer edge of the pie shell.
Sprinkle 2 tbsp of coconut on meringue.
Bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
Let stand at room temperature for about one hour then refrigerate.
Meringue:
Combine egg whites, Cream of Tarter and vanilla extract.
Beat on high with electric mixer until soft peaks form.
Gradually add sugar about 2 tbsp at a time while beating egg whites.
Continue to beat until stiff glossy peaks form.