Made a pie in awhile? Here's
a tasty coconut-filled delight with a light as a cloud meringue
topping.
Coconut Custard
Pie
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.
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.
