3/4 c Sugar; plus
2 tb Sugar
3 c Milk
4 Eggs; separated
1/4 c Cornstarch
1 c Flaked coconut
1 ts Vanilla extract
1 tb Butter
1 Nine-inch baked pie shell
1/3 c Toasted coconut
In a non-stick one quart saucepan, combine 3/4 cup sugar and 2 3/4
cup milk together. Bring the milk to boiling point and scald the
milk. In a small mixing bowl, whisk the remaining milk, egg yolks,
and cornstarch together. Whisk until smooth. Temper the egg yolk
mixture into the scalded milk. Bring the mixture up to a boil and
cook for about 3 minutes or until the mixture is thick, stirring
constantly. Remove the pan from the heat and stir in the flaked
coconut, vanilla and butter. Pour the filling into the prepared pie
shell. Cover the pie with plastic wrap and place in the refrigerator.
Chill the pie completely, about 2 hours. Using an electric mixture,
whip the egg whites until stiff with the remaining sugar. Spread the
meringue evenly over the top of the pie. Sprinkle the top with the
toasted coconut. Place the pie in a pre-heated 350 degree oven and
bake for about 8 to 10 minutes or until golden. Remove from the oven
and cool. This recipe yields 8 Blue Plate Dessert servings.
Yields
8 servings