Ingredients
- 5 egg whites
- 2 egg yolks
- 1 prebaked pie crust
- 350 ml cream (heavy)
- 300 ml milk
- 250 gr sugar
- 160 gr coconut (shredded)
- 120 ml cream mixture (hot)
- 120 ml milk in a saucepan with the sugar
- 180 ml milk the cornstarch (cold into)
- 50 gr cornstarch
- 4 gr vanilla extract
- 2 ml cream of tartar
when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer to a medium-size bowl, and stir occasionally to allow steam to escape. Stir in all but quarter 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 180ºC . 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 :WELL-STOCKED PANTRY SHOW#ND7044 Date: Thu, 31 Oct 1996 08:37:32 -0500 ----
