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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup sugar |
2/3 cup cornstarch |
1/4 teaspoon salt |
1 quart milk |
4 egg yolks |
2 tablespoons butter |
1 1/2 teaspoons vanilla extract |
1 cup finely chopped fresh coconut, divided |
1 baked (9-inch) pastry shell |
1/2 cup whipping cream |
1 teaspoon powdered sugar |
Directions:
1. Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.
2. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.
3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie: sprinkle with remaining coconut.
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