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Coconut Cream Pie VIII
Coconut Cream Pie VIII
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Prep Time:
45 minutes
Total Time:
105 minutes
Use fresh or alternate coconut for a delicious twist!
Ingredients:
  • 0.25 cup all-purpose flour
  • 2.5 tablespoons cornstarch
  • 1 egg
  • 1 egg yolk
  • 1.75 cups milk
  • 1 tablespoon butter
  • 0.5 teaspoon vanilla extract
  • 0.25 cup white sugar
  • 1 (9 inch) pie shell, baked
  • 2 cups fresh shredded coconut
Instructions:
  • In a small bowl, mix together flour, cornstarch, egg, egg yolk, and 1/2 cup of milk until smooth. Set aside.
  • Cook the remaining milk, 1/2 cup sugar, and salt in a saucepan over medium heat until it starts to boil; then slowly incorporate the reserved flour mixture, stirring constantly. Cook until thick and bubbly. Remove from heat and stir in butter and vanilla until butter melts. Set aside.
  • Whisk egg whites at room temperature until foamy, then slowly add the remaining sugar, one tablespoon at a time, until stiff peaks form. Carefully fold the egg whites into the custard and pour into the pastry shell. Sprinkle 1 1/2 cups coconut on top of the pie. Toast the rest of the coconut and sprinkle over the pie. Refrigerate until thoroughly chilled before serving.

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