Ingredients
1 Fresh coconut
1 1/2 C + 1/3 C water
1 1/2 C + 6 Tbsp sugar
3 tbsp cornstarch
3 tbsp flour
dash of salt
3 eggs, seperated
2 Tbsp butter
1 baked pie shell
1/2 tsp vanilla
1/4 tsp cream of tartar
Directions
Grate fresh coconut into saucepan.
Cover with 1 1/2 C water.
Cook until water is white.
In large saucepan, mix 1 1/2 C sugar, cornstarch, flour, and salt.
Slowly add coconut milk.
Bring to boil.
Reduce heat and continue stirring 2-8 minutes.
Whisk together egg yolks.
Put small amount of coconut mixture into egg yolks.
Mix well and then return to pan.
Cook 2 minutes.
Add butter.
Slowly add remaining 1/3 C water, stirring until smooth.
Pour into baked pie shell.
Create meringue by whipping together egg whites, vanilla, cream of tartar and remaining 6 Tbsp sugar.
Top pie with meringue and bake at 350 degrees for 10 to 15 minutes.
Chill completely before serving.
Notes
Recipe handed down by my Mom.
