Coconut Custard Pie (Dupree)
heavy whipping cream
at room temp
cream of tartar
pie shell (9 inch)
Combine the cream and ½ cup of the milk in a saucepan with the sugar.
Cook over low heat, stirring occasionally to dissolve the sugar, until small bubbles form around the edge.
Meanwhile, in a mixing bowl whisk the remaining ¾ cup of cold milk into the cornstarch.
Whisk in the egg yolks.
Slowly stir in ½ cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream.
Cook, continuing to stir, about ½ a minute more until the mixture forms soft shapes when dropped from a spoon.
Remove the custard from the heat, and stir in the vanilla.
Transfer to a medium-size bowl, and stir occasionally to allow steam to escape.
Stir in all but ¼ cup of the coconut.
Cover the surface with wax paper or plastic wrap to prevent a skin from forming and cool for 1 hour at room temperature.
Preheat the oven to 350℉ (180℃).
In another bowl, beat the egg whites until soft peaks form.
Slowly beat in the sugar and cream of tartar and continue to beat until the meringue is shiny and holds stiff peaks.
Spoon the cooled custard into the prebaked pie shell and spread the� meringue over the pie, covering the entire surface.
Sprinkle with the remaining coconut.
Bake on the center rack of the oven until the peaks are golden, about 10 minutes.
Let cool and refrigerate for 1 hour before serving.