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Coconut Custard Pie

American.Kitchen's picture
Ingredients
  Single crust pie pastry 1
  Milk 3 Cup (48 tbs)
  Cornstarch 4 Tablespoon
  Egg yolks 4
  Sugar 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Grated coconut 1 1⁄2 Cup (24 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Egg whites 4
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Grated coconut 1⁄2 Cup (8 tbs)
Directions

Line a 9 inch pie pan with pastry and bake in a preheated 450° oven 12 to 15 minutes.
Pour coconut filling into chilled pastry shell.
Cover with swirls of meringue and sprinkle 1/2 cup grated coconut on top.
Bake in a preheated 425° oven for 5 to 6 minutes or until meringue is lightly browned.
To make the filling: Scald milk.
Blend sugar and cornstarch together in the top of a double boiler.
Pour in hot milk, a little at a time, and stir until smooth.
Beat egg yolks in a bowl, then add the milk mixture, a little at a time.
Pour back into top of double boiler and cook over boiling water, stirring constantly, until as thick as mayonnaise.
Remove from heat and stir in butter, coconut, and vanilla.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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