Prep. Time: 55 minutes + chilling
Baking Time: 15 minutes
Servings: 16
Ingredients:
• 2½ cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¾ cup shortening
• 1 Eggland's Best Egg, separated
• ½ cup plus 1 tablespoon cold water, divided
Filling:
• 2 cups sugar
• ⅔ cup all-purpose flour
• Dash salt
• 6 cups 2% milk
• 8 egg yolks, lightly beaten
• 2 cups flaked coconut
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
Meringue:
• 6 tablespoons sugar
• 3 tablespoons cornstarch
• 1½ cups water
• 8 egg whites
• Additional flaked coconut
Method:
- In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and ½ cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
- Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cut-outs around edge.
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400°F (204.4˚C) for 12 – 15 minutes or until lightly browned. Cool on wire racks.
- For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
- For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear.
- In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
- Spread evenly over hot filling, sealing edges to crust. Bake at 350°F (176.7˚C) for 12 – 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 2 pies (8 servings each).
http://www.tasteofhome.com/recipes/best-coconut-cream-pie