- Cooking Time:
- Preparation Time:
- 2 c. milk
- 3/4 c. sugar
- 1/4 c. cornstarch
- 4 egg yolks
- pinch of salt
- 2 tbsp. butter
- 1 tsp. vanilla
- 1 1/2 c. toasted coconut
- 3 egg whites
- 1 9" baked single pie crust
- whipping cream
- Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
- Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.
NotesFound this on the Chef2Chef website last year. Even people who don't like coconut love this pie!
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