Coconut Cream Pie V

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 2 cups white sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 1/4 cup unsweetened cocoa powder (optional)
• 4 cups milk
• 4 egg yolks
• 4 egg whites
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1/2 cup white sugar

Recipe

• preheat oven to broiler setting.
• to make coconut custard: in a large saucepan combine 2 cups sugar, cornstarch, and salt. add cocoa powder if desired. mix well. pour in 3 cups of the milk. stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
• meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. when mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
• pour egg yolk mixture back into sugar mixture, whisking constantly. bring mixture back to a boil. boil for 1 minute, stirring frequently.
• remove mixture from heat. stir in butter, vanilla, and coconut. set aside.
• to make meringue: place reserved egg whites in a large metal or glass mixing bowl. beat until foamy. add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
• pour custard into baked pie shell. spread meringue over custard, covering completely.
• place pie under preheated broiler. bake 5 minutes, or until meringue is golden. chill before serving.