Recipe Coconut Cream Pie VIII (Pie)

Required Ingredients:

• 1/4 cup all-purpose flour
• 2 1/2 tablespoons cornstarch
• 1 egg
• 1 egg yolk
• 1 3/4 cups milk
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 egg whites
• 1/4 cup white sugar
• 1 (9 inch) pie shell, baked
• 2 cups fresh shredded coconut

Preparing/Cooking:

• In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth.
• Set aside.
• In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil.
• Slowly stir in reserved flour mixture; keep stirring constantly.
• Continue cooking until mixture is thickened and bubbly.
• Remove from heat; stir in butter and vanilla until butter melts; set aside.
• Beat egg whites (at room temperature) until foamy.
• Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently fold egg whites into custard.
• Spoon mixture into pastry shell.
• Sprinkle top of pie with 1 1/2 cups coconut.
• Toast remaining coconut and sprinkle over top.
• Cover and refrigerate until chilled thoroughly.

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