Coconut Cream Pie

By á-174942

Ingredients

• GRAHAM CRACKER CRUST:
• 1 1/2 cups fine graham-cracker crumbs
• 1/3 cup sugar
• 1/3 cup melted butter
• FILLING:
• 3 egg yolks
• 1 dash salt
• 3/4 cup sugar
• 3 cups coconut milk
• 2 tablespoons butter
• 1/2 cup cornstarch
• 1 cup shredded coconut
• 1/2 teaspoon vanilla extract
• 3 egg whites
• 1 pinch sugar
• 1/4 cup shredded coconut

Preparation

Step 1

To make crust, mix crumbs, sugar and butter together in a bowl. Press crumb mixture into an 8 or 9-inch pie pan and bake for 8 to 10 minutes at 350 degrees.

For filling, in the top of a double boiler over steaming water, beat together egg yolks and salt. Add sugar, milk and butter. When bottom pot begins to boil, mix cornstarch with a small amount of water in a separate bowl. Add to egg-yolk mixture one spoonful at a time.

Cook until thick, stirring constantly with a wire whisk. Add coconut and vanilla, and pour the filling into baked pie shell. Beat egg whites with a pinch of sugar and spread meringue over pie. Sprinkle remaining coconut on top and briefly toast in oven.

This recipe yields ?? servings.