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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut. Ingredients:
1/4 cup all-purpose flour |
2 1/2 tablespoons cornstarch |
1 egg |
1 egg yolk |
1 3/4 cups milk |
1/2 cup white sugar |
1/4 teaspoon salt |
1 tablespoon butter |
1/2 teaspoon vanilla extract |
2 egg whites |
1/4 cup white sugar |
1 (9 inch) pie shell, baked |
2 cups fresh shredded coconut |
Directions:
1. In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
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.
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.
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