The Riley Family Cookbook is ready to leave my house and head to the printer as soon as Cousin Carvin, the graphic artist, finishes the cover. So, my typing and reading recipes is almost over.. except for when they send the entire book back for final proofing before printing! Anyway, this recipe arrived via e-mail last week from Cousin Sherry in Texas and doesn't is just sound delicious??? I HAD to share it with you especially since to day is PI Day (3.14)! ENJOY while I catch my breath!!
Sherry’s Coconut Cream Pie4 egg yolks, reserve egg whites
1 c. flaked coconut
1/4 c. cornstarch
1/2 c. sugar
1/4 t. salt
2 ¼ c. milk
2/3 c. cream of coconut
1 t. vanilla extract
1 t. butter, unsalted
Baked pie crust
Combine cornstarch, sugar and salt in a medium saucepan. Stir in milk a little at time to prevent lumps. Add coconut cream, stirring constantly until bubbly and thick.
In a small bowl stir egg yolks. Slowly add some of the hot filling, (stirring quickly) to temper (warm) the egg yolks. Then add this to the pan and stir well. Bring to a boil to continue thickening. Remove from heat and add the vanilla and butter. Stir. Fold in the coconut. Transfer custard filling to a bowl and place over ice to cool . Place a piece of plastic wrap directly on top of filling to keep the top from forming a crusty layer.
Once filling is cool you can pour into a baked pie crust.
4 egg whites
1/2 c. sugar
In large bowl combine the egg whites and sugar with a whisk. Place bowl over a pan of boiling water and stir constantly until sugar has melted. Remove from heat and mix with a mixer on low for a minute or so, then increase to high speed. Whip until stiff peaks form. Pile in the middle of the pie filling and spread out to the edges. Be sure the meringue touches the edge of the crust. Top with coconut flakes for decoration and place under the broiler to lightly brown the meringue. Let pie cool and refrigerate.
* Lightly toast some of the coconut and sprinkle over top of meringue.