This Recipe sent to me from the kitchen of Helen Wolfe from Sperryville, VA. Very Very yummy!
You can use a pre bought pastry case or even make a graham cracker base, like the one for a cheesecake.
For the filling
3/4 cup sugar
3 tbs corn starch (corn flour for my European friends)
1 cup evaporated milk
1 cup water
3 egg yolks
1 tsp vanilla
1 cup desiccated coconut
For the topping:
3 egg whites
6 tbs sugar
For the Crust:
1 cup flour
3 tbs iced water
2 tbs sugar
pinch of salt
1/4 cup vegetable shortening
Start with the pie crust:
pre heat the oven to 425
Combine 1/4 of the flour and the water and blend well.
Mix the remaining flour, 2 tbs sugar and the salt in a bowl.
Add the shortening, and using finger tops work in until mixture looks like breadcrumbs.
Add the flour and water mixture and mix well.
Lay out a sheet of plastic wrap, press the mixture into a circle and cover with wrap. Roll into a 12 inch circle. Put in the freezer for 10 mins.
Get a 9" baking plate and spray with non stick cooking spray.
Remove one of the sheets of plastic wrap from the pastry and fit into the baking dish. Remove the top sheet and fold in the edges of the pastry. Line with a piece of foil and arrange pie weights or dried beans on the foil.
bake at 425 for about 20 mins.
Remove weights and foil and cool.
For the filling:
Cream sugar, egg yolks and corn starch in a deep sauce pan or bain marie. Mix milk and water and add, mix well and cook over a low heat stirring constantly until mixture comes to a boil. Remove from heat, add the vanilla and coconut. Cool and pour into the pie crust.
For the topping:
Put mixing bowl in beaters into the fridge for about 5 mins. Put the 3 egg white sinto the cold bowl and beat until foamy and stiff peaks form. Still beating, add the 6 tbs sugar bit by bit.
Pour over the pie filling , spread all over and swirl with a spoon.
Bake at 300F until browned lightly - watch closely!
Remove from oven, cool on a rack then chill for 3 or more hours. Left over, if there will be any (!!!) can be refrigerated.