Name: Coconut Cream Pie VIII
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: All-purpose flour - ¼ cup; Cornstarch - 2 ½ tablespoons; Egg - 1; Egg yolk - 1; Milk - 1 ¾ cups; White sugar - ½ cup; Salt - ¼ teaspoon; Butter - 1 tablespoon; Vanilla extract - ½ teaspoon; Egg whites - 2; White sugar - ¼ cup; Pie shell, baked - 1 (9 inch); Fresh shredded coconut - 2 cups

Ingredients for - Coconut Cream Pie VIII

1. All-purpose flour ¼ cup

2. Cornstarch 2 ½ tablespoons

3. Egg 1

4. Egg yolk 1

5. Milk 1 ¾ cups

6. White sugar ½ cup

7. Salt ¼ teaspoon

8. Butter 1 tablespoon

9. Vanilla extract ½ teaspoon

10. Egg whites 2

11. White sugar ¼ cup

12. Pie shell, baked 1 (9 inch)

13. Fresh shredded coconut 2 cups

How to cook deliciously - Coconut Cream Pie VIII

1 . Stage

In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

2 . Stage

In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.

3 . Stage

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.