Coconut Cream Pie V recipe

1 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.