Coconut Lime White Chocolate Meringue Pie

Today's recipe is comes straight to you from the inner workings of my psyche.  I wanted to make a coconut cream pie.  With lime!  Because coconut and lime are so yummy together.  But then, I can't leave out the white chocolate either.  Hmmm.  And the leftover egg whites?  What should I do with those?  Put them all together and get a totally fabulously delicious creamish meringueish pie.  Amazing.  

Coconut Lime White Chocolate Cream Pie

Crust:

1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

¾ cup shredded coconut

1 teaspoon lime zest

Coconut Filling:

¾ cup granulated sugar

3 tablespoons cornstarch

2 ½ cups milk

4 egg yolks, lightly beaten

2 tablespoons butter

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

1 cup shredded coconut

1 teaspoon lime zest

White Chocolate Layer:

6 ounces white chocolate

1 Tablespoon butter

Vanilla Coconut Meringue Layer:

4 egg whites, room temperature

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

½ teaspoon cream of tartar

¼ cup sugar

¼ cup shredded coconut

Preheat the oven to 350F.

For the crust, combine the flour, sugar, salt, coconut, and lime zest. Cut in the butter until crumbly. Press onto the bottom and up the sides of a 9 inch pie plate. Bake for 15 minutes, until golden.

While the crust bakes, make the filling. For filling, in a medium saucepan stir together granulated sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat and cook 2 more minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a simmer, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in the butter, vanilla, coconut extract, coconut, and lime zest. Cover surface with plastic wrap; cool about 30 minutes.

While the filling is cooling, place the white chocolate and butter in a double boiler, saucepan, or microwavable bowl. Heat white chocolate mixture carefully, stirring frequently, until melted and smooth.  Spread onto bottom of crust. Pour coconut filling over white chocolate layer, spreading evenly.

For the vanilla coconut meringue, in a mixing bowl combine the egg whites, vanilla, coconut extract, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks and sugar dissolves.

Spread meringue over warm filling, sealing to edge of crust. Sprinkle with the 1/4 cup coconut. Bake at 350F for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage. Makes 8 Servings.

Enjoy!  -Cardamommy