Coconut Lime Meringue Pie

Servings: 9

Total time: 1 Hour 10 Minutes

INGREDIENTS

For crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
For filling:
1 cup coconut milk
1 cup sweetened shredded coconut
1 cup granulated sugar
Zest and juice of 2 limes
4 large egg yolks
¼ cup cornstarch
¼ teaspoon Diamond Crystal® Baking Salt
¼ cup unsalted butter
For meringue:
4 large egg whites (at room temperature)
1 cup granulated sugar
1 teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 325°F
For crust: Combine graham cracker crumbs, butter, sugar and baking salt, in a large bowl. Press mixture into bottom and up sides of a 9-inch pie dish. Bake crust for about 10 minutes or until lightly golden. Remove from oven and let cool completely.
For filling: Combine coconut milk, coconut, sugar, lime juice, egg yolks, cornstarch and baking salt in a saucepan over medium heat. Whisk continuously until thickened, about 5-7 minutes. Remove from heat and stir in butter until melted. Let filling cool slightly, then pour into prepared crust.
For meringue: Whip egg whites until soft peaks form. Gradually add in sugar, one tablespoon at a time, while continuing to whip until glossy stiff peaks form. Add vanilla extract and mix until incorporated. Spoon meringue over filling, spreading it to edges. Using a spoon, create peaks in meringue. Bake until meringue tips are golden-brown, about 10-15 minutes.
Allow pie to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to set. Garnish with lime zest and serve. Enjoy!