Coconut Cream Pie

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 3 cups milk
• 4 eggs, separated
• 1/4 cup cornstarch
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 9 inch pie shell, baked
• 1/3 cup toasted coconut

Recipe

• 1 in a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
• 2 bring the milk to boiling point and scald the milk.
• 3 in a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together whisk until smooth.
• 4 temper the egg yolk mixture into the scalded milk.
• 5 bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
• 6 remove the pan from the heat and stir in the flaked coconut, vanilla and butter pour the filling into the prepared pie shell.
• 7 cover pie with plastic warp and place in the refrigerator.
• 8 chill pie completely, about 2 hours.
• 9 using an electric mixer, whip the egg whites until stiff with the remaining sugar.
• 10 spread meringue evenly over the top of the pie.
• 11 sprinkle top with the toasted coconut.
• 12 place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
• 13 remove from oven and cool.