I decided, since I had all of the ingredients, to make this as a snack for tonight. I was a little impatient with the thickening process, so it was slightly runnier than it should have been. It still tasted delicious though. The recipe is from a Revised Edition New York Time's cookbook (1990) that I own.
1/2 cup sugar
3 tablespoons cornstarch
pinch of salt
2 cups scalded milk (this means bringing milk to the point right before boiling)
1 tablespoon butter
2 eggs, separated
1 teaspoon vanilla extract
1 cup grated coconut
Baked 9 inch or deep 8 inch pie shell
Preheat oven to 325 degrees Fahrenheit.
Mix 1/4 cup sugar with the cornstarch and salt. Gradually stir in the scalded milk. Then add the butter. Cook this mixture in a double boiler or you could use a glass bowl that is oven proof fit over top of a cooking pot with about an inch or so of water in it. Stir this constantly until it thickens. Beat egg yolks and then add a little of the mixture from the double boiler to temper it. Then add this to the mixture into the double boiler.Cook and stir until this is thickened. I believe that it should be of pudding consistency (please correct me if I'm wrong). Take off heat and let cool slightly.
Add vanilla and 3/4 cup of coconut; then mix it up. Pour into the baked pie shell.
Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff, but not dry. Spread this over the pie filling, making sure that the meringue touches the crust at all points. Sprinkle with the remaining 1/4 cup of coconut and bake until lightly browned on top or about 15 minutes. Cool before serving.
Even though this tasted delicious, I feel like this was a flop for me, just because it was not of the right consistency. It's my fault for getting a little impatient sometimes, waiting for something to happen and tonight this seemed to take forever to thicken. Just part of the learning process for me; must be more patient. Anyway, give it a try and let me know what you think. Enjoy. :)
No comments:
Post a Comment