Recipe - Coconut Custard Pie (Dupree)

1 One half cup Heavy cream
1 One fourth cup Milk
Three fourths cup Sugar
6 tablespoon Cornstarch
2 lg Egg yolks
1 teaspoon Vanilla extract
2 cup Shredded coconut

MERINGUE TOPPING
5 lg Egg whites,; at room
temperature
One half cup Sugar
One half teaspoon Cream of tartar
1 Prebaked pie crust

Combine the cream and One half cup of the milk in a saucepan with the sugar.
Cook over low heat, stirring occasionally to dissolve the sugar, until
small bubbles form around the edge.

Meanwhile, in a mixing bowl whisk the remaining Three fourths cup of cold milk into
the cornstarch. Whisk in the egg yolks. Slowly stir in One half cup of the hot
cream mixture, then slowly stir this mixture into the remaining hot cream.
Cook, continuing to stir, about One half a minute more until the mixture forms
soft shapes when dropped from a spoon. Remove the custard from the heat,
and stir in the vanilla. Transfer to a mediumsize bowl, and stir
occasionally to allow steam to escape. Stir in all but One fourth cup of the
coconut. Cover the surface with wax paper or plastic wrap to prevent a skin
from forming and cool for 1 hour at room temperature. Preheat the oven to
350 degrees F. In another bowl, beat the egg whites until soft peaks form.
Slowly beat in the sugar and cream of tartar and continue to beat until the
meringue is shiny and holds stiff peaks.

Spoon the cooled custard into the prebaked pie shell and spread the~
meringue over the pie, covering the entire surface. Sprinkle with the
remaining coconut. Bake on the center rack of the oven until the peaks are
golden, about 10 minutes. Let cool and refrigerate for 1 hour before
serving.

Serves 8 to 10
Recipe By :WELLSTOCKED PANTRY SHOW#ND7044

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 1996 08:37:32 0500

From: Meg Antczak meginny@frontiernet.net