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Allison's Little Tea House Coconut Cream Pie

Yield one 9-inch pie


  • 1/4 cup all-purpose flour
  • 2 1/2 tablespoons cornstarch
  • 1 egg
  • 1 egg yolk
  • 1 3/4 cups milk, divided
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon vanilla extract
  • 2 egg whites
  • 1 baked (9-inch) pastry shell
  • 2 cups grated fresh coconut, divided

How to Make It

  1. Combine flour, cornstarch, egg, egg yolk, and 1/2 cup milk in a small mixing bowl; stir until smooth. Set aside.

  2. Combine remaining milk, 1/2 cup sugar, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Slowly add reserved flour mixture, stirring constantly. Continue cooking, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add butter and vanilla. Stir until butter melts. Set aside.

  3. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard, blending well. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Chill thoroughly before serving.

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