Coconut Cream Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/4 cup flour
• 1 cup flour
• 1/2 cup sugar
• 5 tablespoons sugar
• 1/8 teaspoon salt
• 2 cups milk
• 3 eggs, separated
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 teaspoon rum or 1 teaspoon bourbon
• 1 cup unsweetened dried shredded coconut
• 1 teaspoon unsweetened dried shredded coconut

Recipe

• 1 (i use the crisco pie shell recipe).
• 2 preheat oven to 350*.
• 3 combine flour, 1/2 c sugar, and salt. set aside.
• 4 heat milk on med-high until small bubbles appear at the edge. pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
• 5 in a lg. bowl: whisk together egg yolks and add 1 tbs custard mixture (still on stovetop). blend in vanilla, butter and rum (or bourbon). cook 2 minutes more. remove the bowl from the heat, and let cool, stirring a couple times. fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
• 6 in a lg bowl, whip egg whites until stiff. add 5 tbs sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. spread meringue over custard on pie. bake 10-15min. or until meringue is lightly browned.
• 7 **cut with a knife dipped in warm water for ea. slice.