Source:

sara

Serves/Makes:1 pie

Ingredients

• 2/3 cup (150 ml) sugar
• 3 tbsp (45 ml) cornstarch
• 1 tbsp (15 ml) all-purpose flour
• 1/4 tsp (1 ml) salt
• 2 cups (475 ml) milk
• 3 egg yolks, lightly beaten
• 1 cup (225 ml) flaked coconut
• 2 tbsp (30 ml) butter or margarine
• 1 tsp (5 ml) vanilla
• 9" baked pie shell
• Meringue or whipped cream.
• For Meringue:
• 3 egg whites
• 1/4 tsp (1 ml) cream of tarter
• 6 tbsp (90 ml) granulated white sugar

Preparation

• Combine sugar, cornstarch, flour and salt in saucepan.
• Gradually add milk; blend well.
• Stirring constantly over medium heat, bring to a boil and boil 2 minutes.
• Remove from heat.
• Blend a small amount of hot mixture into egg yolks; then add warmed yolks to hot mixture in saucepan.
• Cook for one minute, stirring constantly.
• Add coconut, butter and vanilla; blend well.
• Cover and cool to lukewarm, stirring occasionally.
• Pour into pie shell.
• Top with meringue or whipped cream.
• To make meringue, beat leftover egg whites with 1/4 tsp (1 ml) cream of tartar until frothy.
• Gradually add up to 6 tbsp (90 ml) granulated white sugar beating continuously, until stiff peaks form.
• Do not underbeat.
• Spread meringue over hot filling, seal to edge of crust.
• Meringue may then be placed under broiler heat to brown top.
• Watch very closely during this process.
• It will only take a few minutes.
• Cool meringue slowly, away from drafts to prevent shrinking and weeping.

Comments

coconut;pie