Best of Show - “High as Heaven” Coconut Cream Pie

Directions

For the filling:

1. Have ingredients measured and ready
2. In large saucepan, combine sugar, flour and salt. Over medium heat, gradually whisk in the 2 milks.
3. Cook and stir constantly until mixture boils and thickens, then cook 2 minutes longer. Remove from heat.
4. Beat the egg yolks in a medium bowl. Mix about ¼ c. of the hot milk mixture into the eggs and stir; repeat. Then pout all of the egg mix into the saucepan and stir well.
5. Return to medium heat and stir constantly for 2 more minutes.
6. Remove from heat and add butter, vanilla and coconut. Stir well and cool slightly.
7. Pour into pie shell. (There may be a little extra for a separate dish. Yum.)

For the meringue:

1. Heat the sugar and water until dissolved. Boil, without stirring, until syrup reaches the hardball stage (248° F) on a candy thermometer. This takes 15-20 minutes.
2. Preheat oven to 325° and set rack in lower third of oven.
3. Just before the syrup is ready, beat egg whites, slowly at first, then increasing speed after they are foamy and white. Beat until fairly still peaks form.
4. When syrup is ready, gradually pour it into the beaten egg whites, continuing to beat constantly (keep syrup running onto egg whites, not onto side of bowl). Continue beating the mixture until the meringue is cool and stiff, about 5 minutes. Add vanilla and beat.
5. Spread 1/3 of the meringue mixture on top of the coconut custard, sealing to edge of crust. Use a pastry bag to pipe decorative swirls – high as you like – with more meringue onto the top of the pie.
6. Bake at once til lightly browned, sprinkling a little toasted coconut on top late in the process. Allow 5-12 minutes, depending on oven and thickness of meringue. Watch carefully!
7. Cool. Serve chilled.

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