Viking Mixer VHMM5. VHMD9 Manuale Utente

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.