Coconut-Pineapple Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup sugar |
1/4 cup plus 1 tablespoon all-purpose flour |
1/4 teaspoon salt |
2 cups milk |
3 eggs, separated |
1 cup flaked coconut, divided |
2 teaspoons vanilla extract |
1 (8-ounce) can pineapple tidbits, well-drained |
1 baked (9-inch) pastry shell |
3/4 cup sugar |
dash of salt |
3 tablespoons water |
1/2 teaspoon vanilla extract |
Directions:
1. Combine 3/4 cup sugar, flour, and 1/4 teaspoon salt in top of a double boiler; stir in milk and egg yolks, mixing well. Cook over boiling water, stirring constantly, 20 minutes or until very thick and smooth. Remove from heat. Stir in 1/2 cup coconut and 2 teaspoons vanilla.
2. Place half of pineapple tidbits in pastry shell. Pour filling over pineapple.
3. Beat reserved egg whites (at room temperature) in top of a double boiler until foamy. Add 3/4 cup sugar, salt, and water. Place over boiling water. Beat at high speed of an electric mixer until soft peaks form. Remove from heat; add 1/2 teaspoon vanilla. Beat well. Spread meringue over filling, sealing to edge of pastry. Arrange remaining pineapple over meringue; sprinkle with remaining coconut. Serve immediately.
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