Amy's Recipes

For two pies –

3 cups coconut milk

3 cups half-and-half

6 egg yolks

1 cup white sugar

¾ cup corn starch

½ teaspoon salt

2 cups flaked coconut

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1/2 cup sugar

6 egg whites

to buy – 1 (or more?) dozen eggs, coconut milk, half and half, two or three pie crusts

For two pies –

First, separate six eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.

 

Filling –

Combine 2 cups sugar, ¾ cup cornstarch, ½ teaspoon salt. Blend in ½ cup cold water. Add 2 cups hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.

Add 1 cup lemon juice and 2 tablespoons lemon zest. Cook two minutes.

Blend hot mixture slowly into 6 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.

Add 4 tablespoons butter, stir until melted.

 

Meringue –

Beat six egg whites until frothy. Add and ½ teaspoon cream of tartar and then gradually add ½ cup sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.

Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.