Moonshine Pie

Name: Moonshine Pie
Ingredients: 1 cup firmly packed light brown sugar, divided; 1/4 cup plus 1 tablespoon all-purpose flour; Dash of salt; 1 1/4 cups milk; 2 eggs, separated; 2 tablespoons butter or margarine; 1 tablespoon bourbon; (9-inch) coconut piecrust; Flaked coconut, toasted

9 ingredients

3 steps

Ingredients

1 cup firmly packed light brown sugar, divided
1/4 cup plus 1 tablespoon all-purpose flour
Dash of salt
1 1/4 cups milk
2 eggs, separated
2 tablespoons butter or margarine
1 tablespoon bourbon
(9-inch) coconut piecrust
Flaked coconut, toasted

Directions

1

Combine 3/4 cup sugar, flour, and salt in top of a double boiler; add milk, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
2

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth hot mixture into yolks; add to remaining hot mixture. Cook 15 minutes over boiling water, stirring frequently. .Remove from heat; stir in butter and bourbon. Cool.
3

Beat egg whites (at room temperature) until foamy; gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into custard mixture; spoon filling into coconut piecrust. Sprinkle with toasted coconut. Chill until set.