Coconut Cream Pie V Recipe
- 1 (9 inch) pie crust, baked
- 2 cups white sugar
- ¼ cup cornstarch
- 1 pinch salt
- ¼ 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
- ½ cup white sugar
step 1: Preheat oven to broiler setting.
step 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.
step 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.
step 4: Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
step 5: Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
step 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.
step 7: Pour custard into baked pie shell. Spread meringue over custard, covering completely.
step 8: Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.