How To Cook: |
|
|
1. Preheat the oven to 325°. In a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater for about a minute.
|
2. Slowly add ¼ cup of the sugar and continue beating until the yolks become pale yellow and thick enough to fall back in a ribbon when the beater is lifted from the bowl.
|
3. Beating constantly, pours in the coconut cream in a slow, thin stream. Then beat in the rum, vanilla, nutmeg and salt. Strain the custard mixture through a fine sieve directly into the baked pie shell.
|
4. Bake in the upper third of the oven for about 30 minutes, or until a knife inserted in the. center of the custard comes out clean. Cool to room temperature.
|
5. Meanwhile, combine the grated coconut with 1 tablespoon of the remaining sugar, and spread the mixture evenly in a shallow baking dish.
|
6. Stirring the coconut occasionally, toast it at the same temperature in the middle of the oven for about 10 minutes, or until it is a delicate golden brown. Remove the dish from the oven and set it aside.
|
7. About ½ hour before you plan to serve the pie, preheat the oven to 325°. With a wire whisk or rotary or electric beater, beat the egg whites and cream of tartar until they are frothy.
|
8. Sprinkle in the remaining 6 tablespoons of sugar and continue beating until the egg whites are stiff enough to stand in unwavering peaks when the whisk is lifted from the bowl.
|
9. With a pastry bag fitted with a star, pipe the egg white meringue over the custard in a crisscrossing lattice design. Then make a border of meringue all around the rim of the pie and decorate it with rosettes or swirls.
|
10. Bake in the upper third of the oven for about 15 minutes, or until the meringue is a delicate brown. Serve at once.
|