Toasted Coconut Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Egg yolks||3 , fork beaten|
|Vanilla extract||1 Teaspoon|
|Toasted coconut flakes||1 Cup (16 tbs)|
|Baked 9 inch pie shell||1|
|Meringue||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine the sugar, flour, and salt in a heavy saucepan.
Add scalded milk gradually, stirring constantly until mixture is thoroughly blended.
Cook, stirring vigorously over medium heat until mixture thickens and comes to boiling; boil 1 to 2 minutes, stirring constantly.
Stir about 1/2 cup of the hot mixture into egg yolks; blend thoroughly and return to saucepan.
Reduce heat; stir and cook about 5 minutes.
Remove from heat; stir in butter until thoroughly blended.
Mix in the extract and toasted coconut; set aside to cool.
Turn filling into baked pastry shell; top with meringue and bake as directed in meringue recipe.
Or, instead of meringue, spread with whipped cream before serving.