My very own, Coconut Cream Pie

Crust

• 1 Packet of graham crackers

• 6 tablespoons of butter or margarine (melted)

• 1 or 2 tablespoons of unsweetened cocoa powder


Filling

• 1/2 cup sugar

• 2 large eggs

• 1 large egg yolk (keep white)

• 3 tablespoons all purpose flour

• 1 1/2 cups light coconut milk

• 1 3/4 cups sweetened flaked coconut

• 1 teaspoon vanilla extract


Topping

• 5 egg whites (plus one from filling)

• ½ cup of suger

• ½ teaspoon cream of tarter (optional)

• Coconut flakes, for garnish


Directions

For crust:

Preheat oven to 375 degrees. Crush graham crackers in package. Mix graham crackers and cocoa in your 9 inch pie dish. Pour butter over mixture and mix all together with hands. Spread crust out with fingers until totally coating pan and up the sides. Bake for about 10 minutes.

For filling:

Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring coconut milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to the same saucepan and cook until pudding thickens and boils, stirring constantly, about 5 minutes. Remove from heat. Mix in vanilla. Transfer pudding to medium bowl and press plastic wrap directly onto surface to prevent formation of skin. Chill until almost cool (can be kept in fridge longer if needed). Transfer filling to crust.

For meringue:

Put oven on broil. Whip egg whites until peaks form. Add cream of tarter. Gradually add sugar while whisking. Whisk on high speed until stiff peaks form. Add meringue on top of pudding and smooth out. With a fork, lightly tap surface to make peaks stand. Sprinkle coconut over. Put pie under broil, and watch very carefully. Leave in until tops of peaks brown, about 2 minutes. Let pie cool 5 minutes then dig in!