A creamy, thick and delicious coconut custard is cooked up and poured into a baked pie shell and smothered with meringue. Only a few minutes in a hot oven turns the meringue golden brown.
INGREDIENTS (for 8 servings):
- 3/4 cup white sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) pie shell, baked
- 3 egg whites
- 6 tablespoons white sugar
PREPARATION:
Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie and sprinkle with coconut. Brown in hot oven.