Coconut Cream Pie

A favourite from diners accross America - always popular as an afternoon treat or dessert. Can be made with a ready made pie crust to save time.

1. 1

   1. Heat oven to gas 4 / 180 c. To make the sweetcrust pastry, Rub together the flour and butter (either by hand or in a mixer) until resembles breadcrumbs. Add in the vanilla bean paste & icing sugar. Beat the egg and add combine into the mix until you have a firm dough - you may not need all the egg or if find still too dry with all the egg added, add cold water until dough achieved.
   2. Grease a large pie dish. Roll out pastry on floured surface to size large enough to fill the pie dish and overhang by 1 inch. Line the dish with pastry and have about 1 inch overhang. Blind bake in oven for approx 30 mins until golden brown. Reomove from oven and allow to cool. Trim the excess pastry from the side of the dish.
   3. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture.
   4. In a small bowl, dissolve the cornstarch in the remaining milk. Whisk into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely.
   5. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
   6. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.