Coconut Cream Pie |
Ingredients:
|
| 2/3 | cup | sugar |
| 4 | tablespoons | corn starch |
| 1/4 | teaspoons | salt |
| 2.5 | cups | milk |
| 1/4 | cup | cream (optional--I only put this in if I happen to have it on hand) |
| 3 | | eggs |
| 1.5 | cups | of sweentened shredded coconut |
| 1 | dash | vanilla |
| 1/4 | teaspoon | cream of tartar |
|  |
Method: |
| Make a pie shell and bake it til slightly browned. |
| Combine sugar, corn starch and salt. |
| In separate bowl, combine milk, cream and egg yolks. |
| Now, whisk the milk into the sugar/corn starch mix. |
| Cook it over a medium heat until it gets thick, and let it bubble for about a minute. |
| Now take the filling off the stove and add the coconut and a dash of vanilla. |
| Pour the whole mess into the pie shell |
| Take the egg whites and make a nice meringue (put into a bowl with a 1/4 tsp of cream of tartar, whip until frothy, adding about 1/4 powered sugar a bit at a time, and also a dash of vanilla). |
| Spread this on the pie and make some nice peaks and swirls. |
| Sprinkle a little shredded coconut on the meringue and put the whole thing into the oven at c300 degrees for c15 minutes. |
