---------- Recipe via Meal-Master (tm) v8.04
       Title: Coconut Custard Pie (Dupree)
  Categories: New, Text, Import
       Yield: 4 servings
     1 1/2 c  heavy cream
     1 1/4 c  milk
       3/4 c  sugar
         6 TB cornstarch
         2 lg egg yolks
         1 ts vanilla extract
         2 c  shredded coconut
   :          Meringue topping
         5 lg egg whites, -- at room
   :          temperature
       1/2 c  sugar
       1/2 ts cream of tartar
         1    prebaked pie crust
   Combine the cream and 1/2 cup of the milk in a
   saucepan with the sugar. Cook over low heat, stirring
   occasionally to dissolve the sugar, until small
   bubbles form around the edge.
   Meanwhile, in a mixing bowl whisk the remaining 3/4
   cup of cold milk into the cornstarch. Whisk in the egg
   yolks. Slowly stir in 1/2 cup of the hot cream
   mixture, then slowly stir this mixture into the
   remaining hot cream. Cook, continuing to stir, about
   1/2 a minute more until the mixture forms soft shapes
   when dropped from a spoon. Remove the custard from the
   heat, and stir in the vanilla. Transfer to a
   medium-size bowl, and stir occasionally to allow steam
   to escape. Stir in all but 1/4 cup of the coconut.
   Cover the surface with wax paper or plastic wrap to
   prevent a skin from forming and cool for 1 hour at
   room temperature. Preheat the oven to 350 degrees F.
   In another bowl, beat the egg whites until soft peaks
   form. Slowly beat in the sugar and cream of tartar and
   continue to beat until the meringue is shiny and holds
   stiff peaks.
   Spoon the cooled custard into the prebaked pie shell
   and spread the meringue over the pie, covering the
   entire surface. Sprinkle with the remaining coconut.
   Bake on the center rack of the oven until the peaks
   are golden, about 10 minutes. Let cool and refrigerate
   for 1 hour before serving.
   Serves 8 to 10
                                         Date: Thu, 31
   Oct 1996 08:37:32 -0500