1 1/2 c Heavy cream
1 1/4 c Milk
3/4 c Sugar
6 tb Cornstarch
2 lg Egg yolks
1 ts Vanilla extract
2 c Shredded coconut
MERINGUE TOPPING
5 lg Egg whites,; at room
-temperature
1/2 c Sugar
1/2 ts Cream of tartar
1 Prebaked pie crust
Combine the cream and 1/2 cup of the milk in a saucepan with the sugar.
Cook over low heat, stirring occasionally to dissolve the sugar, until
small bubbles form around the edge.
Meanwhile, in a mixing bowl whisk the remaining 3/4 cup of cold milk into
the cornstarch. Whisk in the egg yolks. Slowly stir in 1/2 cup of the hot
cream mixture, then slowly stir this mixture into the remaining hot cream.
Cook, continuing to stir, about 1/2 a minute more until the mixture forms
soft shapes when dropped from a spoon. Remove the custard from the heat,
and stir in the vanilla. Transfer to a medium-size bowl, and stir
occasionally to allow steam to escape. Stir in all but 1/4 cup of the
coconut. Cover the surface with wax paper or plastic wrap to prevent a skin
from forming and cool for 1 hour at room temperature. Preheat the oven to
350 degrees F. In another bowl, beat the egg whites until soft peaks form.
Slowly beat in the sugar and cream of tartar and continue to beat until the
meringue is shiny and holds stiff peaks.
Spoon the cooled custard into the prebaked pie shell and spread the~
meringue over the pie, covering the entire surface. Sprinkle with the
remaining coconut. Bake on the center rack of the oven until the peaks are
golden, about 10 minutes. Let cool and refrigerate for 1 hour before
serving.
Serves 8 to 10
Yields
1 Servings