Coconut Custard Pie
Here's a tasty coconut-filled delight of a pie with a light-as-a-cloud, golden meringue topping.
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
1 (12-ounce) can evaporated milk
3 large eggs, separated
1 cup sweetened flake coconut
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (9-inch) pre-baked pie crust
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
3/4 teaspoon cornstarch
- Preheat oven to 400°F (205°C).
- In a large saucepan combine first addition of sugar, flour and salt. Gradually add milk and evaporated milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil; remove from heat.
- Beat egg yolks in a small bowl until thick and lemon-colored. Gradually stir in about one quarter of the hot milk into yolks to temper, then add to saucepan. Cook over medium heat, stirring constantly, for about 1 minute. Remove from heat and add coconut, butter and vanilla, stirring until butter melts.
- Pour into pre-baked pie crust.
- In a large bowl, with an electric mixer at medium speed, beat egg whites with cream of tartar until well combined. Gradually beat in remaining 3 tablespoons of sugar and cornstarch until stiff peaks form. Spread over the entire top of the warm custard, right up to the crust, and bake for 8 to 12 minutes, or until top is set and light brown. Cool gently, away from drafts.
Makes 8 servings.