Tropical Lime Meringue Pie

Allergens

Milk, Eggs

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 6 tablespoons unsalted butter, melted
• 3 large eggs, separated
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 2/3 cup fresh lime juice (about 6 limes)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar
• 2 tablespoons granulated sugar

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine shredded coconut and melted butter mix until well combined. Press mixture into the bottom and up the sides of a 9 inch pie plate. Bake for 12 minutes or until golden brown. Remove from oven and let cool.
3. In a large saucepan, whisk together egg yolks, sugar, cornstarch, and salt add milk, lime juice, and vanilla extract. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
4. In a separate mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.
5. Fold the beaten egg whites into the lime mixture gently but thoroughly. Pour filling into cooled crust.
6. Bake at 350°F (175°C) for an additional 15 minutes or until golden and set. Remove from oven and let cool completely.
7. To serve, cut a slice of the pie and enjoy the perfect marriage of zesty lime and sweet meringue.

Chef’s Insight

For an extra touch, toast the coconut crust under the broiler before filling it with the lime mixture.

Notes

Be sure to use freshly squeezed lime juice for the best flavor.