Coconut Cream Pie

Ingredients

• 2 tablespoons butter 
• 0.3 cup cornstarch 
• 0.5 teaspoon cream of tartar 
• 3 large egg whites at room temperature
• 4 large egg yolk 
• 1 cup half and half 
• 2 cups milk 1% low-fat
• 15 ounce pie crust dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.7 cup sugar 
• 0.3 cup coconut sweetened flaked toasted
• 1.5 cups coconut sweetened flaked
• 1  vanilla pod split
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• sieve
• blender
• aluminum foil
• cheesecloth
• candy thermometer

Directions

1. Preheat oven to 42
2. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil.
3. Bake at 425 for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.
4. Combine milk and half-and-half in a medium saucepan over medium heat.
5. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
6. Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly.
7. Remove from heat.
8. Add butter; whisk until smooth.
9. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool.
10. Pour into prepared crust. Cover and chill at least 1 hour.
11. Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form.
12. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 25
13. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick.
14. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.