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Recipes >> Desserts >> Coconut Cream Pie

Method

Mix corn starch, sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Stir in vanilla and 3/4 c. coconut. Cool to room temperature. Turn into baked pastry shell. Beat egg whites unti foamy. Add sugar, 1 T. at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread some meringue around edge of filling first, touching crust all around; then fill in center. Sprinkle with 1/4 c. coconut. Bake in 425 degree (hot) oven 5 minutes or until meringue browns and coconut is toasted. Cool to room temperature away from drafts. Makes 6 - 8 servings.

Recipe is courtesy of: Argo Corn Starch

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