coconut cream pie viii

Ingredients

• Servings: 1
• 1/4 cup all-purpose flour
• 2 1/2 tablespoons cornstarch
• 1 egg
• 1 egg yolk
• 1 3/4 cups milk
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 egg whites
• 1/4 cup white sugar
• 1 (9 inch) pie shell, baked
• 2 cups fresh shredded coconut

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 45 mins


• in a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. set aside.
• in a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. slowly stir in reserved flour mixture; keep stirring constantly. continue cooking until mixture is thickened and bubbly. remove from heat; stir in butter and vanilla until butter melts; set aside.
• beat egg whites (at room temperature) until foamy. gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. gently fold egg whites into custard. spoon mixture into pastry shell. sprinkle top of pie with 1 1/2 cups coconut. toast remaining coconut and sprinkle over top. cover and refrigerate until chilled thoroughly.