e "Biggest Loser" challenge this evening in the big C-town - what were we thinking? Guess we'll let the pie chill overnight and try a VERY small piece tomorrow - we can always take it to the faculty lounge for lunch - so there won't be any leftovers! hahaha! If you are interested in the "Biggest Loser" challenge at F3 - head over here for lots more info - come join us; it's going to be fun - it's more the merry, right! Here is Kyle's recipe - Kyle's Coconut Cream Pie
3/4 cup Sugar
1/2 cup Flour (all-purpose)
3 cups Milk
4 Eggs
1 Tblsp. Butter
1 1/2 tsp. Vanilla
Baked Pastry Shell
1/2 tsp. Vanilla
1/4 tsp Cream of Tartar
6 Tblsp. Sugar
1 1/3 cup Coconut
For filling: in a medium saucepan combine sugar and flour; gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat; cook and stir or 2 more minutes. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks lightly with fork. Gradually stir about 1 cup of hot filling into yolks. Return all back to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla and one cup of coconut. Pour the hot filling into a baked pastry shell.
For meringue: in a mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed for about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage, Sprinkle 1/3 cup of coconut over meringue.
Bake in a 350 degrees a oven for 12-15 minutes or till golden. Cool on a wire rack. Cover and chill to store. Yields 8 servings.
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