From the soon to be released Breakfast--a self help book. . .
Coconut Cream Pie
|1 cup sugar and 1/4 tsp. salt|
|1/4 cup corn starch|
|2 cups skim milk|
|1 cup evaporated milk|
|4 egg yolks|
|1 tsp. coconut flavoring|
|1 1/2 cups sweetened coconut|
|2 tbs. butter|
Combine sugar and corn starch until well mixed. Add milk and heat to
boiling. Boil two minutes. Remove from heat and pour 1 cup hot
mixture into egg yolks. Stir to temper and slowly add back into sugar
mixture. Cook two more minutes until quite thick. Remove from
heat. Add flavoring, coconut and butter. Pour into a pre baked
pie crust (or graham cracker crust!). Cover with meringue made from
the egg whites of the four eggs. Seal edges and bake for 15 minutes.
Cool and enjoy!
Meringue--let egg whites come to room temperature. Add 1/4 tsp. cream of tartar and beat until stiff. Slowly add 1/2 cup sugar and continue to beat until sugar dissolves. Spoon onto hot filling and bake.