Coconut Cream Pie

By Walt

Ingredients

• 1 Cup Granulated sugar
• 1/2 Cup all purpose flour
• 1/4 Teaspoon salt
• 3 Cups milk
• 4 Eggs, separated
• 3 Tablespoons butter
• 1 1/2 Teaspoons vanilla extract
• 1 1/3 Cups flaked coconut
• 1 9-inch pastry pie crust

Details

Servings 1

Preparation

Step 1

In a medium saucepan on medium-high heat combine the sugar, flour and salt. Gradually stir in the milk. Cook and stir the mixture until it is thickened and bubbly. Reduce the heat to low. Cook and stir 2 more minutes. Remove from the heat. In a small bowl slightly beat the egg yolks. Slowly stir 1 cup of the hot milk mixture into the yolks. Pour the egg yolks into the saucepan with the remaining milk mixture. Return to the heat on medium-high and bring to a slow boil. Cook and stir 2 more minutes. Preheat the oven to 400 degrees. Remove the saucepan from the heat and stir in the butter, vanilla extract and 1 cup of the coconut. Pour the mixture into the baked pastry pie shell. Toast the remaining 1/3 cup coconut on a baking sheet in the oven. Make a meringue (see below) from the egg whites. Spoon the meringue over the pie and sprinkle with the toasted coconut. Place the pie under the broiler for a few seconds, just long enough for the meringue to brown, Refrigerate and serve cool.

Meringue:
3 egg whites
1/4 Teaspoon cream of tartar
6 Tablespoons granulated sugar
1/2 Teaspoon Vanilla extract

In a mixing bowl with an electric mixer on high beat the egg whites with the cream of tartar until they are frothy. Gradually beat in the sugar, a little at a time. Continue beating until the whites are stiff and glossy. Do not under beat. Continue to beat until the sugar is dissolved. Beat in the vanilla extract. Pile the meringue onto a hot pie filling.