Coconut Pie

Rich and delicious, but not overly sweet. This one is my take on a good friend's pass on.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1 1⁄2 cups flour
• 3⁄4 cup butter
• 1  tablespoon sugar
• 1⁄4 teaspoon salt
• 1  large egg
• 4  tablespoons  ice water
• 2  cups  shredded sweetened coconut or 2  cups unsweetened coconut
• 12  ounces evaporated milk
• 1  cup brown sugar
• 1⁄3 cup cornstarch
• 1  tablespoon butter
• 1⁄4 teaspoon salt
• 4  eggs (divided into yolks and whites)

Directions

1. Pie crust;.
2. In food process or or with hand pastry fork, combine butter and flour until fine meal is formed.
3. Add sugar, salt and yolk, pulse blend or hand work until just incorporated.
4. Add water 1 T at a time and pulse blend or slowly work into dough.
5. Form dough into a flat disk about the size of pie pan bottom, cover with plastic and refrigerate.
6. When ready roll out onto floured surface to correct size and press into plate.
7. Coconut Pie filling;.
8. Heat coconut and milk in saucepan to bubbling. Remove from heat and let stand 15 minutes.
9. Combine sugar and corn starch, mix into coconut, add butter, place back on heat until thickens.
10. Place in bowl to cool to near room temperature then mix in salt and egg yolks.
11. In separate bowl whip egg whites to soft peaks then fold into coconut mixture gently.
12. Pour into prepared crust. Bake at 365 for about one hour or until brown and set.
13. Serve warm or cool with some Mango Sorbet.