Ingredients
- Sweetened Whipped Cream:
- 1/2 c. plus 4 Tbsp. sugar, divided
- 1/4 c. flour
- 1/4 tsp. salt
- 1 1/2 c. whole milk
- 3 egg yolks
- 2 Tbsp. butter
- 1/2 tsp. vanilla
- 3/4 c. sweetened flaked coconut
- 2 egg whites
- 1 9" pie shell, baked and cooled
- 1 c. heavy whipping cream
- 3 Tbsp. powdered sugar
- 1/2 tsp. vanilla
- Toasted Coconut
Preparation
Step 1
In medium saucepan combine 1/2 c. sugar, flour and salt. Gradually add milk, whisking until smooth; cook over medium heat for 6-8 min or until thickened, stirring constantly.
In 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 min or until very thick, stirring constantly. Remove from heat, and stir in butter and vanilla. Cool to room temp. Stir in coconut.
In medium bowl beat egg whites at medium speed with an electric mixer until foamy. Gradually add remaining 4 Tbsp. 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.
**Sweetened Whipped Cream:
In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla; beat until soft peaks form.**