5large pasture-raised egg whites, room temperature
¼teaspooncream of tartar
1teaspoonvanilla extract
2teaspoonsground cinnamon
2tablespoonshoney
Instructions
Preheat the oven to 325ºF. Liberally grease a 9-inch pie pan with coconut oil. (I use a slightly more deep pie pan, rather than the more shallow style)
First start by infusing the coconut milk with the tea. Heat the coconut milk in a small pan over a medium heat, to a simmer, it should be steaming. Remove the pan from the heat, pour the milk into a mug and add the Stash Tea Cinnamon Vanilla Herbal Tea bags. Allow to steep for 10 minutes. Remove the tea bags, giving them a squeeze first and allow the tea infused coconut milk to cool while you make the crust.
Make the Crust. In a medium sized bowl, add the shredded coconut, arrowroot starch, ginger, cinnamon, nutmeg and a pinch of sea salt. Stir together to combine.
In another bowl, whisk together the egg whites, the honey and the molasses. The whites should be getting just a tad frothy. Add the egg white mixture to the coconut and mix well. Evenly press the coconut mixture into the prepared pie pan. Going up the sides. Cover the edge of the crust with aluminum foil and bake for 45 minutes or until golden brown. Let the crust cool.
Increase the temperature of the oven to 425ºF
Make the filling. In a large bowl using a hand mixer or in the pitcher of your high speed blender, add all of the pie filling ingredients, including the tea infused coconut milk (which should be cooled to room temperature). Blend, whisk or mix until all of the ingredients are very well incorporated. Add the filling to a medium sized pan and simmer over a medium-heat for 9-10 minutes, until it begins to thicken and bubbles around the edges. Pour the filling into the pre-baked crust.
Bake in oven at 425ºF for 15 minutes. Reduce temperature to 350ºF and bake for an additional 50-60 minutes or until knife inserted comes out clean. You can also give the pie a nudge. The center of the pie should have some give and jiggle slightly in the center. If the crust is browning too quickly, wrap the edges in foil again, as you did for the first steps. Alternately you can use a pie shield.
You can also dome the entire pie in foil if it's all browning too much. Cool the pie at room temperature for least 30 minutes to 1 hour, then refrigerate for 2 hours to firm up.
A bit before serving, make the meringue. In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs whites, cream of tartar, honey, vanilla extract and cinnamon. Start the mixer on low until the ingredients are combined then increase to high and beat until the egg whites are glossy and form stiff peaks.
Scoop the meringue onto the top of the pie filling and with a spatula, spread the meringue evenly over the filling.
Preheat the broiler to high and place the top rack of the oven in the middle. Put the pie under the broiler and cook until browned, about 1-2 minutes. Watch the meringue closely as it can go from browned to burnt very quickly.
Let cool. Either serve immediately or refrigerate until serving time.