Coconut Custard Pie

Makes 1 (9-inch) pie.

1. To make filling: Scald milk in a 6-cup microwavable bowl or deep dish for 2 or 3 minutes.

2. In separate bowl, combine sugar, salt, flour and cornstarch. Stir to blend. Whisk a few tablespoons of scalded milk into dry mixture, making a thin paste. Whisk flour and cornstarch mixture into the milk, stir well. Microwave on High for 5 minutes, stirring once or twice.

3. Beat egg yolks until well mixed. Add a small amount of the hot mixture to the beaten yolks, then whisk into the hot mixture. Microwave for 2 more minutes, whisking after 1 minute. Mixture should be thickened.

4. Add vanilla and coconut. Stir, then spoon into prepared crust. Top with meringue or whipped topping.

5. To make meringue: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 1 tablespoon at a time. Keep beating until stiff and glossy and you cannot feel the sugar grains when you rub a bit between your fingers. Beat in vanilla and spoon over hot pie filling.

6. Bake in preheated 400-degree oven for 8 to 10 minutes or until meringue is nicely browned. Cool to set. Refrigerate.


Source: The Advocate - Baton Rouge, La