Coconut Meringue Pie

The perfect slice of pie...

As those who read this blog for the recipes know, I love to make pie. Fortunately, my first Reader loves to eat pie, and this is his most-favorite flavor of that dessert. Baked goods spark an odd response from folks. Most of them love to eat them, but insist 'I'm not a baker!' and don't attempt to make the goodies. I think you ought to try it. Once you get familiar with the techniques involved with pie crust, the possibilities are literally endless.

For this pie, I made my lard piecrust, and you can find that recipe with techniques in my earlier American Apple Pie post. You'll only be using half that recipe, but the crust dough refrigerates well, for another pie later that week. I am leaning toward a quiche for this one, but first, the coconut meringue.

Coconut Cream Pudding

You can make the pudding part from scratch, I didn't this time. But on the other hand, I didn't go right out of the box with it. While your single-shell piecrust is baking in the oven at 400 degF for 15-20 minutes, begin to cook the pudding.

• 2 boxes cook-and-serve coconut cream pudding

• 4 egg yolks

• 1/2 c shredded coconut

Set the 4 egg whites aside in their bowl to warm to room temperature while you are working on the pudding. They will beat up faster if they aren't cold. The pudding needs constant stirring - you can step away for a second, but if you have someone willing to stand and stir, that works well. For the First Reader and I, it's a nice chance to chat for ten minutes. Once the pudding begins to thicken and boil, remove from the heat. Pour into the baked pie shell.

Separating eggs can be done with nothing more than the eggshell and your fingers.

Meringue

• 4 egg whites

• 1/3 c sugar

• 1 tsp vanilla

White velvet... the meringue is done.

With a hand mixer, or stand mixer and whisk attachment, begin to beat the egg whites. As they turn white and frothy, slowly add in the sugar and vanilla in alternating portions. Continue to beat until the meringue forms stiff peaks. You will see it go from 'bubbly' texture to smooth white velvet - that's the end point. Spoon the meringue onto the pie, making sure it's touching the piecrust all the way around to form a seal over the filling. Place pie back in the over, still at 400 deg F, for 10-12 minutes, or until meringue is golden brown on top.

Allow to cool, eat! It's delicious while still slightly warm, this pie is very light and delicate. Don't refrigerate it before eating, or the meringue will bleed. If it's going to be sitting around for hours and hours before eating, you will need to refrigerate it, though. Takes some planning.

Meringue bubbles! This is what gives the light confection it's texture, all that air.