INGREDIENTS:
°1 cup sugar
°3 tablespoons butter or margarine
°1/4 cup cornstarch
°1-1/2 tsp vanilla
°1/4 tsp salt
°1 box coconut flakes
°3 cups milk
°4 eggs, separated
°Your favourite pie crust, baked in a 9-inch pan
°Your favorite whipped cream
*Methods:
Separate the egg yolks from the egg whites. Reserve the egg whites for a meringue garnish or discard.
Combined sugar, cornstarch, salt & milk. Cook the mixture over medium to low heat, stirring constantly. After the mixture bubbles and thickens, cook for another 2 minutes. Remove from the heat.
Lightly beat the egg yolks. Gradually fold 1 cup of hot mixture into the yolks, taking care not to scramble the yolks. Return egg mixture to saucepan; bring to boil. Cook and stir 2 minutes more. Remove from heat.
Add butter and vanilla; stir until butter melts. Add coconut and stir. Pour the mixture into a 9-inch pie crust in the oven. Let the pie mixture cool.
Top with whipped cream or:
+Meringue
°4 egg whites, set aside in coconut filling
°1/2 tsp vanilla
°1/2 cup sugar
°1/4 tsp tartar cream
°toasted coconut flakes
Beat the egg whites (at room temperature) and cream of tartar with an electric mixer at high speed. Beat until frothy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved (2 to 4 minutes).
Beat the vanilla and spread the meringue over the warm coconut filling, sealing the edge of the dough. Sprinkle with additional coconut on the meringue. Bake at 350 degrees for 12 to 15 minutes or until the pie is golden brown. Cool completely before cutting.
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