Toasted Coconut Cream Pie
This was a favorite of my dad's (he LOVED coconut) and a favorite of Bubba's too. This is really very easy to make, especially in the microwave. I never realized how each of us had our own "favorite".
Toasted Coconut Cream Pie:
Place a small bag of coconut onto a cookie sheet and spread out as much as possible. Toast slowly in the oven at 250. Turn the coconut occasionally, so as not to burn the coconut on top. When all the coconut is lightly browned, remove from the oven and allow to cool.
3/4 cup sugar
1/3 cup flour OR 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 egg whites
1/4 cup sugar
1 - 9" baked pie shell
Small Cool Whip
Stove Directions: Combine sugar, flour, and salt in saucepan; gradually stir in milk. Cook and stir over medium heat until mixture boils. Cook 2 minutes longer; remove from heat. Stir in small amount of hot mixture into yolks; return to hot mixture; cook and stir for 2 more minutes. Remove from heat. Add butter and vanilla; cool to room temperature. Beat egg whites until peaks form and gradually add sugar and beat until stiff peaks form. Fold into custard mixture. Stir in toasted coconut (save a small amount for topping). Pour into pie shell. Once completely cooled, top with Cool Whip topping and sprinkle toasted coconut on top. Chill until served.
Microwave Directions: Combine sugar, flour, eggs yolks, butter, vanilla, and salt in saucepan; gradually stir in milk. Cook high heat 2 minutes ; remove and stir with wire wisk. Cook for 2 more minutes. Remove and stir with wire wisk. Continue this process at 2 minute intervals until mixture is thickened. Cool to room temperature. Beat egg whites until peaks form and gradually add sugar and beat until stiff peaks form. Fold into custard mixture. Stir in toasted coconut (save a small amount for topping). Pour into pie shell. Once completely cooled, top with Cool Whip topping and sprinkle toasted coconut on top. Chill until served