This was a post from February 2010 and even though the pictures leaves a lot to desire, the pie is delicious. I am disappointed that I am stuck in a hotel in Atlanta with no kitchen to recreate this mouth watering confection. Hope you enjoy!
Coconut Cream Pie
1 cooked 9 inch pastry shell
2 1/4 cup whole milk
3/4 cup sugar
3 egg yolks
1/4 cup cornstarch
1 teaspoon vanilla
1 3/4 cups toasted coconut
1 tablespoon butter
2 egg whites
1/4 cup sugar
Preheat oven to 400 degrees F.
In a saucepan, whisk the 2 cups of milk and 3/4 cup sugar together.
Place the pan over medium heat and bring the liquid up to a simmer.
Whisk the egg yolks together.
Temper the hot milk into the egg yolks.
Whisk the egg mixture into the hot milk mixture.
In a small bowl dissolve the cornstarch in the remaining milk. Make a slurry.
Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick.
Fold in the vanilla, coconut, and butter. Mix well.
Pour the filling into the prepared pan and cool the pie completely.
Using an electric mixer whip the egg whit to soft peaks. Add the sugar and whit the egg white to stiff peaks.
Spread the egg whites over the top of the pie.
Place the pie in the oven for 3-4 minutes, or until the meringue is golden brown.