Coconut Cream Pie

"Ahhhhhhh"-mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1⁄4 cup flour
• 1  cup flour
• 1⁄2 cup sugar
• 5  tablespoons sugar
• 1⁄8 teaspoon salt
• 2  cups milk
• 3  eggs, separated
• 2  tablespoons butter
• 1  teaspoon vanilla
• 1  teaspoon rum or 1  teaspoon Bourbon
• 1  cup unsweetened dried shredded coconut
• 1  teaspoon unsweetened dried shredded coconut

Directions

1. (I use the Crisco pie shell recipe).
2. Preheat oven to 350*.
3. Combine flour, 1/2 c sugar, and salt. set aside.
4. Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
5. In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
6. In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
7. **CUT with a knife dipped in warm water for ea. slice.