Coconut Cream Pie VIII

Ingredients

• 0.25 cups all-purpose flour
• 2.5 tablespoons cornstarch
• 1 egg
• 1 egg yolk
• 1.75 cups milk
• 0.5 cups white sugar
• 0.25 teaspoons salt
• 1 tablespoon butter
• 0.5 teaspoons vanilla extract
• 2 eggs whites
• 0.25 cups white sugar
• 1 pie shell , 9 inch
• 2 cups fresh shredded coconut

Instructions

1. 1

   In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

2. 2

   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.

3. 3

   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.