Coconut cream pie! Made from scratch I might add. Although I did cheat and use a store bought crust. You can't have everything.
This pie filling is so easy to make. I know you want the recipe right? This comes from an old cookbook that belonged to my mum. She always called it the Victory cookbook although that's not the name of it. I think it must have been published during the Second World War. It's one of those ones that say in the recipes bake till done, use a hot oven, flour to roll, etc. You have to kind of guess for some of the directions. However, I'll do my best to translate for you.
Cocoanut Pie (that's how it's spelled in the book. Is that right?)
2 egg yolks
5 tbsps. flour (level)
3/4 cup sugar
1/4 tsp. salt
1/2 cup milk
1 cup shredded cocoanut
1 tsp. vanilla
2 egg whites for top (I use three)
1 1/2 cups scalded milk (not boiled just bubbling hot around the edge of the pan)
Mix dry ingredients with cold milk and add to scalded milk. Add cocoanut and vanilla after cooked.
Clear as mud, right? Okay. Bring the mixture to a boil stirring constantly. When finished pour into baked pie shell. Beat egg whites with 1/3 cup of sugar and spread on top of pie. Sprinkle some coconut on top and brown meringue in 400F oven until desired brownness is reached. This doesn't take long! Enjoy!