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| COCONUT CREAM PIE |
| Yields: 7 servings |
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| Ingredients |
3 C whole milk
1 C coffee cream
4 egg yolks, lightly beaten
1/2 t salt
2 oz corn starch
3/4 C granulated sugar
1/2 C egg whites
1/2 C water
1 oz Willmark egg white stabilizer
8 oz granulated sugar
1 C flake coconut
1 t vanilla extract
1 T butter
1 pie shell, baked
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| Method: MERINGUE |
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Place egg white stabilizer in a bowl and add 1/2 cup of water.
Allow to stand about 10 minutes for complete absorption
Place in another bowl 1/2 cup fresh egg whites. Whip to
a good foam.
Slowly add the stabilizer paste and continue whipping.
Add slowly the 8 ounces of granulated sugar. Whip to a peak.
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| Method |
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Combine the three cups of milk and one cup coffee cream
in a double boiler and heat until the mixture thickens.
In a separate mixing bowl, combine the egg yolks, salt, corn starch and 3/4 cup of sugar.
As cream and milk thicken add the mixing bowl ingredients and stir until thick and creamy.
Remove double boiler from heat and fold in 1/2 cup coconut,
vanilla and butter.
Place about a handful of coconut on bottom of pie shell.
Pour cream mixture into pie shell and sprinkle one handful of coconut over the filling.
Top with meringue and brown in oven at 400 degrees.
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| TO FINISH |
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Cut pie into 7 equal pieces. A sharp knife should be used and it should be held under hot running water before each slice to avoid hurting the meringue. Tastes best if served recently after making,
but can be refrigerated and should be if not finished the same day. |
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