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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. Ingredients:
1/2 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cups whole milk |
3 egg yolks, lightly beaten |
1/2 cup flaked coconut |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon vanilla extract |
6 tablespoons sugar |
1/4 cup flaked coconut |
Directions:
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
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