Coconut Cream Pie

1. 1

   In a medium saucepan, combine 1/2 cup sugar, flour, and salt.

2. 2

   Gradually add milk, whisking until smooth; cook over medium heat for 6 to 8 minutes, or until thickened, stirring constantly.

3. 3

   In a small bowl, lightly beat egg yolks.

4. 4

   Add 1/4 of hot milk mixture to beaten eggs, whisking constantly.

5. 5

   Return egg mixture to remaining hot milk mixture, whisking constantly.

6. 6

   Cook over medium heat for 6 to 8 minutes, or until very thick, stirring constantly.

7. 7

   Remove from heat, and stir in butter and vanilla.

8. 8

   Cool to room temperature.

9. 9

   Stir in coconut.

10. 10

    In a medium bowl, beat egg whites at medium speed with an electric mixer until foamy.

11. 11

    Gradually add remaining 4 tablespoons sugar, beating until stiff peaks form.

12. 12

    Gently fold egg white mixture into prepared pie shell.

13. 13

    Cover and chill for at least 8 hours.

14. 14

    Top with sweetened whipped cream and toasted coconut, if desired.

15. 15

    Cut into wedges to serve.

No additional tips available.