Coconut Cream Pie V

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.

• Calories: 496 Calories

Ingredients

• 2 cups white sugar
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ cup cornstarch
• 1 pinch salt
• 4 egg whites
• 1 cup shredded coconut
• 1 tablespoon butter
• 4 egg yolks
• 1 (9 inch) pie crust, baked
• 4 cups milk
• ¼ cup unsweetened cocoa powder (Optional)

Recipe Instructions

Step 1

Preheat oven to broiler setting.

Step 2

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.

Step 3

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.

Step 4

Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.

Step 5

Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.

Step 6

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.

Step 7

Pour custard into baked pie shell. Spread meringue over custard, covering completely.

Step 8

Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.