Original Coconut Cream Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 3 eggs yolks
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 cup water
- 3 cups milk
- 1 cup sweetened flaked coconut
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 recipe Mrs. Rowes Meringue (page 24)
- Preheat the oven to 325F.
- Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste.
- Heat the milk in a double boiler set over simmering water.
- When the milk begins to steam, gradually whisk in the egg mixture.
- Cook, stirring occasionally, until very thick, about 4 minutes.
- Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.
- Pour the filling into the crust and top with the meringue, sealing the edges well.
- Sprinkle the remaining 1/4 cup coconut over the meringue.
- Bake for about 30 minutes, until the meringue is golden brown and its firm to the careful touch (its easy to poke a hole in the meringue).
- Cool on a wire rack for 2 hours before slicing.
- Serve the pie at room temperature or, for a special treat, serve it warmpop a slice in the microwave for about 10 seconds.
pie pastry, eggs yolks, sugar, cornstarch, water, milk, coconut, unsalted butter, vanilla, meringue
Taken from www.epicurious.com/recipes/food/views/original-coconut-cream-pie-390076 (may not work)