Viking VHMD Use and Care Manual - Page 20

Mile-High Coconut Meringue Pie Makes 1 (9-inch) pie Pie: 4 large eggs yolks ¾ cup granulated sugar ¼ cup cornstarch ¼ teaspoon salt 3 cups whole milk 1 tablespoon unsalted butter 1½ teaspoons vanilla extract 1 teaspoon coconut extract ½ cup sweetened flaked coconut 1 fully-baked pie shell Meringue: ½ cup cold water 1 tablespoon cornstarch ½ teaspoon cream of tartar ¾ cup granulated sugar 8 large egg whites, room temperature 1 teaspoon vanilla extract ¼ teaspoon salt ¼ cup sweetened flaked coconut 1. For Pie: Preheat oven to 350°F. Using hand mixer on medium speed, beat egg yolks in a large bowl; set aside. 2. In a medium sauce pan, whisk together sugar, cornstarch and salt; whisk in milk. Bring to a boil over medium-high heat; cook, whisking constantly, for 2 to 3 minutes. When milk mixture becomes thick and bubbly, remove pan from heat. 3. Using hand mixer on low speed, beat ½ cup hot milk mixture into egg yolks; avoid curdling. Beat in another ½ cup, then stir all of tempered egg mixture into sauce pan. 4. Place sauce pan back over medium heat, and bring to boil. Cook, whisking constantly, for 3 to 4 minutes. Remove pan from heat. Strain filling through a coarse strainer into a clean sauce pan (off heat); whisk in butter, extracts and coconut. Cover pan, and set aside. 5. For Meringue: Combine water and cornstarch in a small sauce pan over medium-high heat; bring to boil. Cook, stirring constantly, until thick and bubbly; set aside to cool. Mix together cream of tartar and sugar; set aside. 6. Using scrupulously clean wire beaters on hand mixer, beat egg whites on high speed until frothy. Add sugar mixture, one tablespoon at a time, and beat until mixture forms soft peaks. Add vanilla, salt and cornstarch mixture, one tablespoon at a time; continue beating until shiny, medium peaks form. 7. To Assemble: Pour reserved warm filling into pie shell; smooth the top. Immediately top with meringue, spreading to seal edges. Use a spoon to create soft peaks. Sprinkle coconut evenly over meringue. 8. Bake pie until meringue is golden brown, about 8 to 10 minutes. Transfer to a wire rack to cool for 30 minutes, then chill 2 hours before serving. 20