A tremendous favorite of mine; I tried to make it once my first year of med school and the filling did not set up. It was pretty good deeply chilled (frozen and thawed a little). Main values are for a 9" shell; parenthetical values are for a 7"? shell.3/4 c sugar (1/2 c)
4 T cornstarch (2 T + 2 t)
1/4 t salt (1/4 t)
2 1/2 c milk (1 2/3 c)
3 beaten egg yolks (2)
3 T butter (2T)
2 t vanilla (1.5 t)
1 c coconut (2/3 c)
Put sugar and salt in 2 1/4 c milk and eggs. Scald while stirring. Mix starch into 1/4 milk; stir this in to the rest. Stir and cook till it coats a spoon and looks translucent. Reduce heat, cover, and cook 10 minutes.
In the shell, you can top this with whipped cream or a meringue. It is fun to sprinkle toasted coconut on top.
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