Coconut Cream Meringue Pie

Ingredients

• 1.5 cups half-and-half
• 1.5 cups coconut milk
• 0.75 cups white sugar
• 0.5 cups cornstarch
• 2 eggs , beaten
• 0.25 teaspoons salt
• 0.75 cups flaked coconut
• 1 teaspoon vanilla extract
• 1 baked pie crust , 9 inch
• 3 eggs whites
• 6 tablespoons white sugar
• 0.25 teaspoons cream of tartar
• 0.5 cups flaked coconut

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.

3. 3

   Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.

4. 4

   Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.