Coconut Custard Pie
|Single crust pie pastry||1|
|Milk||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Grated coconut||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated coconut||1⁄2 Cup (8 tbs)|
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.