Coconut Custard Pie (Dupree)

Directions

1. 1

   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 l

2. 2

   Cook over low heat, stirring occasionally to dissolve the sugar, until small bubbles form around the edge

3. 3

   Meanwhile, in a mixing bowl whisk the remaining 3/4 cup of cold milk into the cornstarch

4. 4

   Whisk in the egg yolks

5. 5

   Slowly stir in 1/2 cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream

6. 6

   Cook, continuing to stir, about 1/2 a minute more until the mixture forms soft shapes when dropped from a spoon

7. 7

   Remove the custard from the heat, and stir in the vanilla

8. 8

   Transfer to a medium-size bowl, and stir occasionally to allow steam to escape