Coconut Cream Pie
|Sifted cake flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Chilled butter/Stick margarine||1 Tablespoon, cut into small pieces|
|Ice water||1 Tablespoon|
|Egg whites||2 Large (At Room Temperature)|
|Fat free milk||1⁄3 Cup (5.33 tbs)|
|Flaked sweetened coconut||1 Tablespoon, toasted and divided|
|Vanilla extract||1⁄2 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
1. Preheat oven to 425°.
2. Combine flour, 3/4 teaspoon sugar, and baking powder in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist and crumbly (do not form a ball).
3. Press mixture gently into a disk on wax paper. Roll dough to a 6-inch circle. Place dough in freezer 5 minutes or until wax paper can be easily removed. Remove wax paper, and fit dough into a 4-inch pie pan coated with cooking spray. Fold edges under, and flute. Pierce bottom of crust with a fork. Bake at 425° for 7 minutes or until golden. Let cool on a wire rack. Reduce oven temperature to 325°.
4. Place egg whites in a medium bowl; stir well with a whisk. Set aside. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually stir in milk and 1 tablespoon egg white. Place over medium-high heat, and cook until mixture comes to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat; stir in 2 teaspoons coconut and vanilla. Spoon mixture into prepared crust; cover surface of filling with plastic wrap, and set aside.
5. Add cream of tartar to remaining egg whites in bowl; beat with clean, dry beaters at high speed of a mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form. Uncover pie; spread meringue evenly over hot filling, sealing to edge of pastry. Sprinkle with remaining 1 teaspoon toasted coconut. Bake at 325° for 20 minutes or until golden. Let cool on a wire rack. Chill thoroughly.