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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ahhhhhhh -mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top. Ingredients:
1/4 cup flour |
1 cup flour |
1/2 cup sugar |
5 tablespoons sugar |
1/8 teaspoon salt |
2 cups milk |
3 eggs, separated |
2 tablespoons butter |
1 teaspoon vanilla |
1 teaspoon rum or 1 teaspoon bourbon |
1 cup unsweetened dried shredded coconut |
1 teaspoon unsweetened dried shredded coconut |
Directions:
1. (I use the Crisco pie shell recipe).
2. Preheat oven to 350*.
3. Combine flour, 1/2 c sugar, and salt. set aside.
4. Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
5. In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
6. In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
7. **CUT with a knife dipped in warm water for ea. slice.
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