Coconut Cream Pie V Popular Recipes

Wednesday, August 11, 2010

Coconut Cream Pie V

"This is very wealthy. If wished, the richness may be cut down with the aid of reducing the sugar. You also can turn this into a chocolate coconut cream pie by using using the optionally available cocoa powder in the substances."

Ingredients :

1 (9 inch) pie crust, baked
2 cups white sugar
1/4 cup cornstarch
1 pinch salt
1/four cup unsweetened cocoa powder (non-compulsory)
4 cups milk
4 egg yolks
4 egg whites
1 tablespoon butter
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup white sugar

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to broiler setting.
To Make Coconut Custard: In a massive saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if favored. Mix properly. Pour in three cups of the milk. Stir properly and prepare dinner over medium warmness, stirring frequently till combination comes to a boil.
Meanwhile, blend closing 1 cup of milk with beaten egg yolks in a medium bowl. When aggregate on range thickens, upload half of cup of it to egg yolk combination, whisking constantly, till very well mixed.
Pour egg yolk mixture returned into sugar mixture, whisking continuously. Bring mixture back to a boil. Boil for 1 minute, stirring often.
Remove aggregate from heat. Stir in butter, vanilla, and coconut. Set apart.
To Make Meringue: Place reserved egg whites in a big metallic or glass mixing bowl. Beat until foamy. Add half cup sugar, a little at a time, beating continuously until stiff peaks shape.
Pour custard into baked pie shell. Spread meringue over custard, protecting completely.
Place pie under preheated broiler. Bake 5 mins, or until meringue is golden. Chill earlier than serving.

Notes :

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