Coconut Cream Pie

Ingredients

• 0.3 teaspoon coconut extract 
• 3 large egg whites 
• 2 large eggs 
• 0.3 cup flour all-purpose
• 0.8 cup coconut milk light
• 0.8 cup milk 2% reduced-fat
• 10 inch piecrust or) package pie dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 0.7 cup sugar 
• 1 tablespoon coconut or sweetened flaked toasted
• 0.3 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• broiler
• measuring cup
• candy thermometer

Directions

1. Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
2. To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
4. Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
5. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
6. Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally.
7. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.
8. Preheat broiler.
9. To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
10. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 23
11. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
12. Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack.
13. Serve immediately.