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Coconut Cream Pie V Recipe

Recipe by: 106a802496d678ba

"This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients."

Directions
Ingredients
Nutrition

Directions

Prep
Cook
Ready In

1Preheat oven to broiler setting.
2To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
3Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
4Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
5Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
6To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
7Pour custard into baked pie shell. Spread meringue over custard, covering completely.
8Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.