Description

Make this Texas treasure from the famous Bluebonnet Cafe in the comfort of your own home. Delicious goodness in one terrific pie!

Ingredients

• 1 c. sugar
• 3 T. butter or margarine
• 1/4 c. cornstarch
• 1-1/2 t. vanilla
• 1/4 t. salt
• 1- 3 1/2 oz. can flaked coconut
• 3 c. milk
• 4 eggs, separated
• pie crust, baked in a 9-inch pan
• whipped cream
• meringue, optional (ingredients below)
• 4 egg whites, reserved from coconut filling and at room temperature
• 1/2 t. vanilla
• 1/2 c. sugar
• 1/4 t. cream of tartar
• toasted coconut flakes

Steps

1. Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.
2. Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.
3. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.