Toasted Coconut Macadamia Cream Pie - shell

Method

• 1.
• Unfold pie crust; press half of the macadamia nuts into dough.
• Transfer to pie plate.
• ; flute edges and back according to package directions; cool.
• Set aside.
• 2.
• Separate egg yolks from whites; set whites aside for meringue.
• For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt.
• Stir in milk and cream of coconut.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Remove from heat.
• In a small bowl beat egg yolks slightly.
• Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
• Return all of the mixture to saucepan.
• Cook and stir until bubbly.
• Cook and stir for 2 minutes more.
• Remove from heat.
• Stir in butter.
• Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla.
• Keep filling warm; prepare meringue.
• 3.
• For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).
• Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• 4.
• Pour warm filling into baked pastry shell.
• Spread meringue evenly over hot filling; seal to pastry edge.
• Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut.
• Bake in a 350 degree F oven for 15 minutes.
• Cool on a wire rack for 1 hour.
• Top with coconut shards.
• Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage.
• Makes 8 servings.
• Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut.
• Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.