Coconut Cream Pie VIII

You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 308 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ¼ teaspoon salt
• 1 egg yolk
• 2 egg whites
• ½ teaspoon vanilla extract
• ¼ cup white sugar
• ¼ cup all-purpose flour
• 1 tablespoon butter
• 2 ½ tablespoons cornstarch
• 1 (9 inch) pie shell, baked
• 1 ¾ cups milk
• 2 cups fresh shredded coconut

Recipe Instructions

Step 1

In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

Step 2

In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.

Step 3

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.