PIE - Coconut Cream Pie

By SMSchreiber

Ingredients

• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 2 cups scalded milk
• 1 tablespoon butter
• 2 eggs separated
• 1 teaspoon vanilla extract
• 1 cup grated coconut
• Baked 9-inch or deep 8-inch pie shell

Preparation

Step 1

1. Preheat oven to 325 degrees.
2. Mix ¼ cup of the sugar with the cornstarch and salt. Gradually stir in the scalded milk. Add the butter.
3. Cook the mixture in a double boiler, stirring constantly, until thickened.
4. Beat the egg yolks, add a little of the thickened mixture, blend and stir into the remaining hot mixture. Cook, stirring until thickened. Cool slightly.
5. Add the vanilla and ¾ cup of the coconut. Turn into the baked pie shell.
6. Beat the egg whites until foamy. Gradually add the remaining sugar and beat until stiff but not dry. Spread over the filling, making sure that the meringue touches the crust at all points. Sprinkle with the remaining coconut and bake until light brown, or about 15 minutes. Cool before serving.