Coconut Cream Pie

If I had to pick one dessert besides ice cream, that was my favorite, it would be Coconut Cream Pie. It is my idea of a bite of heaven. I like meringue for my topping, not whipped cream; but you certainly can use whipped cream, if you prefer. I also like a 6 egg white meringue, and will give the recipe for 4 or 5 egg whites as well.

• Basic pie crust recipe for a single crust, baked and cooled(see my index)


• 3/4 cup sugar


• 4 Tablespoons cornstarch


• 1/4 teaspoon salt


• 3 cups milk (Use a SCANT 2 3/4 cups at high altitude so it sets up well)


• 4 Egg yolks, slightly beaten


• 4 Tablespoons(1/2 stick) butter, softened


• 2 teaspoons vanilla extract


• 1 1/2 cups dried coconut, spread on a baking sheet and toasted in a 350 degree oven for 10 minutes. Stir frequently, until delicately browned. Set aside 1/4 cup to use on top!

Combine the sugar,cornstarch and salt in a large saucepan, and stir them together with a wire whisk, until thoroughly mixed. In another bowl or large glass measuring cup, whisk together the milk and eggs until completely incorporated. Slowly add the milk/egg mixture to the sugar mixture, until there are no lumps. Place pan over medium heat and cook the mixture stirring constantly, with a whisk until it boils.When it reaches a full boil(a boil that cannot be stirred down), reduce heat to low and continue to cook and stir for 3 minutes more. Remove from heat and stir in the butter, vanilla and coconut. Place a large piece of plastic wrap directly on the surface of the pudding, covering it entirely and leaving no gaps. Let cool for 15 minutes. Remove the plastic, stir the mixture well and pour into pie shell. If you are using meringue(recipe follows) prepare as directed, spread over pie, SEALING EDGES, sprinkle with coconut, and run under a hot broiler for a minute or less. Be careful not to over-brown. If you are serving with whipped cream. Whip cream just before serving and spread over pie or place a dollop on each slice. ENJOY!!

MERINGUE:

• 6 Egg whites (3/4 cup)


• 10 Tablespoons sugar


• 1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl, or in a NONplastic bowl, if using a handheld mixer. Place over a pan of barely simmering water and stir briskly until the mixture is warm to your finger(15-25 seconds).Make sure sugar is dissolved. Remove from water and beat on high speed until the meringue forms and holds soft peaks. Don't overbeat or the meringue will be hard to spread. Spread the meringue all around, touching(sealing) the edges of the crust. Swoosh under broiler for a few seconds, until golden brown. Don't leave it as it browns VERY quickly. Here are ingredients for other meringues: When using 4 egg whites, use 6 Tablespoons of sugar and 1/8 teaspoon salt. When using 5 egg whites, use 8 Tablespoons of sugar and 1/4 teaspoon salt. Follow directions as for the 6 egg white meringue.