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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 firmly packed light brown sugar, divided |
1/4 cup plus 1 tablespoon all-purpose flour |
dash of salt |
1 1/4 cups milk |
2 eggs, separated |
2 tablespoons butter or margarine |
1 tablespoon bourbon |
(9-inch) coconut piecrust |
flaked coconut, toasted |
Directions:
1. Combine 3/4 cup sugar, flour, and salt in top of a double boiler; add milk, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
2. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth hot mixture into yolks; add to remaining hot mixture. Cook 15 minutes over boiling water, stirring frequently. .Remove from heat; stir in butter and bourbon. Cool.
3. Beat egg whites (at room temperature) until foamy; gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into custard mixture; spoon filling into coconut piecrust. Sprinkle with toasted coconut. Chill until set.
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