Original Coconut Cream pie (MRS)

By hmp13

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
• 3 eggs yolks
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 to 1/2 cup water
• 3 cups whole milk
• 1 cup sweetened flaked coconut
• 1 tablespoon butter
• 2 teaspoons vanilla
• 1 recipe Mrs. Rowe’s Meringue

Preparation

Step 1

Preheat the oven to 325.

Stir together the egg yolks, sugar, cornstarch and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in ¾ cup of the coconut, the butter and the vanilla.

Pour the filling into the crust and top with the meringue, sealing the edges well. Sprinkle the remaining ¼ cup coconut over the meringue.

Bake for about 30 minutes, until the meringue is golden brown and it’s firm to the careful touch (it’s easy to poke a hole in the meringue). Cool on a wire rack for 2 hours before slicing. Serve the pie at room temperature or, for a special treat, serve it warm – pop a slice in the microwave for about 10 seconds.