Ingredients: |
Ingredients: 1 C PLUS 2 tbsp flour
pinch of salt
6 tbsp lard or solid veg. shortening at room temp.
1 C sugar, divided
approx. 3 tbsp ice water
1/4 C cornstarch
3 C milk
4 eggs, separated
1/4 C butter, softened
2 C shredded coconut, lightly toasted*
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Directions: |
Directions:Preheat oven to 425ºF. Mix flour and salt. Cut in lard or veg. shortening until mix is crumbly. Sprinkle on water, after each addition, until dough is just barely workable into a rugged ball that holds together. Roll dough out on a lightly floured board. Place in 9" pie pan. Flute edges with finger or fork, and press aluminum foil neatly onto the crust. Bake 5 min. remove foil and bake about 10 min more, or until crust is light brown and crisp. Remove from oven and cool in pan. In heavy saucepan, beat 3/4 C sugar with cornstarch and salt. Very gradually whisk in milk, then egg yolks, one at a time. Cook over med. heat, stirring constantly until mixture comes to a full boil. Reduce heat and continue to cook and stir 2-3 more min. Remove from heat and stir in butter and 1 1/2 C shredded coconut. Cover and let cool 20-25 min. Pour into pie shell. Beat egg whites to soft peaks, sprinkle on remaining sugar and continue beating until stiff, spread over top of pie and sprinkle with remaining coconut. Brown about 5 min in hot oven. Cool completely.
*To toast coconut, spread on baking sheet, place in 350ºF oven for 4-5 min, stirring once until light brown. |
This recipe for Coconut Cream Pie is from