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Coconut Cream Pie V


"This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients."
Original recipe yield: 1 pie.
Servings:
8

INGREDIENTS:

  • 1 (9 inch) pie crust, baked
  • 2 cups white sugar
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 1/4 cup unsweetened cocoa powder (optional)
  • 4 cups milk
  • 4 egg yolks
  • 4 egg whites
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup white sugar

DIRECTIONS:

  1. Preheat oven to broiler setting.
  2. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
  3. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
  4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
  5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
  6. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
  7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.
  8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.