Coconut Pie

I love lemon or vanilla Graham pies. For this one, I inspired myself of a recipe for a vanilla pie and I added coconut and rum.

Ingredients:

Crust

• 1 ¼ cups (150 g) graham
• 1/4 cup (60 g) butter or margarine

Garnish

• ½ cup (100 g) sugar
• 2 tablespoons (20 grams) cornstarch
• 1 tablespoons (12 g) flour
• 1 pinch of salt
• 2 cups (500 g) milk
• 2 egg yolks (reserve whites for meringue)
• 1 teaspoon (5g) of butter
• 1 teaspoon (5 g) vanilla
• 2 tablespoons of rum
• 3/4 cup of grated coconut

Meringue

• 2 egg whites
• 2 tablespoons (30 g) sugar

Directions:

Crust

1. Preheat oven to 375 ° F.
2. Melt the butter 1 minute in the microwave.
3. Mix the Graham crumbs and melted butter with a fork.
4. Press mixture in bottom and around a pie plate.
5. Bake the crust in the oven for about 8-10 min.

Garnish

1. In a saucepan, combine sugar, cornstarch, flour and salt.
2. In a bowl, whisk milk and 2 egg yolks, then pour into the pan.
3. Cook over low heat, stirring constantly until boiling. Boil 1 minute, then remove from heat. The filling should be creamy.
4. Add butter, coconut, rum and vanilla. Pour into the pie plate and let rest for a while.

Meringue

1. In a bowl, beat the egg whites until stiff, adding sugar gradually.
2. Place on pie and  bake at 475 ° F in the center of the oven for about 4 to 6 minutes or under the grill for 2 minutes.