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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients. Ingredients:
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 |
Directions:
1. Preheat oven to broiler setting.
2. 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.
3. 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.
4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
6. 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.
7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.
8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.
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