As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 2 cups white sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 1/4 cup unsweetened cocoa powder (optional)
- 4 cups milk
- 4 egg yolks
- 4 egg whites
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup white sugar
Preheat oven to broiler setting.
To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
Pour custard into baked pie shell. Spread meringue over custard, covering completely.
Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.