Coconut Cream Pie

By izzie

Ingredients

• 1/2 cup plus 4 tablespoons sugar, divided
• 1/4 cup all purpose flour
• 1/4 tsp. salt
• 1 1/2 cups whole milk
• 3 egg yolks
• 2 tbsp butter
• 1/2 tsp. vanilla extract
• 3/4 cup sweetened flaked coconut
• 2 egg whites
• 1 (9 in)pie shell, baked and cooled
• Garnish; sweetened whipped cream, toasted coconut

Preparation

Step 1

In a medium saucepan, combine 1/2 cup sugar, flour and salt. Gradually add milk, whisking until smooth; cook over medium heat for 6-8 minutes or until thickened, stirring constantly.

In a small bowl, lightly beat egg yolks. Add one-fourth of hot milk mixture to beaten eggs, whisking constantly. Return egg mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 6-8 minutes, or until very thick, stirring constantly. Remove from heat and stir in butter and vanilla. Cool to room temperature. Stir in coconut.

In a medium bowl, beat egg whites at medium speed with an electric mixer until foamy. Gradually add remaining 4 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cooled coconut mixture; pour into prepared pie shell. Cover, and chill for at least 8 hours. Top with sweetened whipped cream and toasted coconut. If desired, cut into wedges to serve.

Note: for pretty slices, freeze pie, and cut into wedges while frozen. Allow slices to come to room temperature before serving.