Coconut Meringue Sheet Pie

If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust

• 2 cup flour
• 4 tbsp sugar
• 1/2 cup fine unsweetened coconut
• 1 cup butter, melted

1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
2. Bake @350º for 14 - 20 minutes or until lightly browned. Cool.

Coconut Cream Filling

• 1 1/2 cup sugar
• 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
• 2 cups milk
• 2/3 cup  whipping cream
• 1/2 cup cornstarch
• 12 egg yolks (reserve whites for meringue)
• 1 tsp salt
• 1 cup fine unsweetened coconut
• 1 tablespoon vanilla
• 4 tablespoons  butter

1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
5. Stir in coconut, vanilla and butter. Stir well.
6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.

Meringue Topping

• 12 egg whites
• 1 cup sugar
• 1/2 cup fine unsweetened coconut

1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
2. Spread evenly over hot filling.
3. Sprinkle with coconut. 
4. Bake in 325 F. oven until lightly browned.
5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.

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