Double Coconut Meringue Pie - cooking recipe

Ingredients

3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/3 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9 inch) baked pie shells
Meringue
5 egg whites
1/2 teaspoon cream of tartar
8 tablespoons sugar

Preparation

Stir together the sugar and cornstarch so there are no lumps.
Add the milks and stir well.
Microwave on high for 2 minutes. Stir.
Continue microwaving and stirring every 30 seconds until thick and bubbly.
Whisk the egg yolks well.
Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about 1/2 C of the hot liquid.
Stir the egg mixture into the remaining milk mixture.
Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
Remove from heat.
Add coconut, vanilla, and butter. Stir until uniformly incorporated.
Pour the filling into the prepared pie shell.
Meringue:
Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
Turn mixer on high and add sugar 1 T at a time.
Beat until stiff peaks form.
Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
Sprinkle coconut on top.
Bake at 350 o for 12-18 minute
Cool pie on wire rack 1 hour.
Refrigerate at least 2 hours before serving. Keep chilled.