Creamy Coconut Pie

Well, the Lemon Merengue Pie was amazing but I've really been craving coconut. Coconut is my summer favorite this year, Coconut Rum, Coconut Lotion so obviously I had to make a Coconut Pie.
Not to mention, Coconut Pie is the hubby absolute favorite...EVER!

I know most cream pies have milk but with so many lactose intolerant folks out there I thought I would experiment just a bit. Well, let me just tell you....this is a home run! Don't be afraid to try canned coconut water! You'll find it in the natural juice aisle at the grocery. It has a subtle coconut flavor (a friend of mine makes amazing Coconut Martini's with it) and really is perfect in this pie. The filling is also excellent as a pudding! My Mama always made a little extra filling for me and put it in a bowl! Just a little spoiled I guess. LOL!

ENJOY!!!

INGREDIENTS:

 1 cup white sugar

4 tablespoons corn starch

 1/4 teaspoon salt

 1 – 17.6 ounce can Coconut Water

 2 tablespoons butter

 4 egg yolks, beaten

 1 (9 inch) pie crust, baked

 4 egg whites

 6 tablespoons white sugar

1 teaspoon Cream of Tarter

 DIRECTIONS:

 Preheat oven to 350 degrees F (175 degrees C).

 To Make Coconut Filling:

 In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir Coconut water. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Stir in sweetened coconut.  Pour filling into baked pastry shell.

 To Make Meringue:

 In a large glass or metal bowl, whip egg whites until foamy. Add Cream of Tarter and sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Garnish top with a sprinkling of additional coconut if desired. Bake 15 minutes or until top begins to brown.