| 1 baked 9-inch pie shell | |
| Filling: | |
| 2/3 cups sugar | 2 tsp vanilla extract |
| 1/4 cup cornstarch | 3/4 cup flaked coconut |
| 1/2 tsp salt | 1 cup heavy cream, chilled |
| 3 cups milk | 1 tsp confectioners' sugar |
| 4 egg yolks, slightly beaten | 1/4 cup toasted coconut |
| 2 tbsp margarine | |
| Mix sugar, cornstarch, and salt together in a saucepan. Blend milk and eggs yolks, then gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, for 1 minute, and remove from heat. Stir in margarine, vanilla, and flaked coconut. Let cool. Pour into baked pie shell and cover with plastic wrap. Chill pie thoroughly at least 2 hours. Whip cream together with confectioners' sugar until stiff. Spread evenly over pie and sprinkle with toasted coconut. Toasted Coconut: Spread a thin layer of coconut in a pan, toast it in a preheated 350ºF oven, stirring once or twice, for 5 minutes, or until it is golden and let it cool. Note: The filling may be cooked entirely in a microwave oven. Combine all ingredients and cook for 7 minutes on high. |
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