A famous Creole pie, Louisiana Coconut Pie is traditionally served cold.
1 ½ tablespoons cornflour dissolved in
4 tablespoons milk
10 fl. oz. single cream
2 oz. castor sugar
1 tablespoon rum
8 oz. fresh coconut, brown skin removed and white flesh grated
4 egg whites -g teaspoon salt
1 X 9-inch Flan Case made from rich shortcrust pastry, baked blind
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a medium-sized saucepan, combine the cornflour mixture, the cream and the sugar. Set the pan over moderately low heat and cook the mixture, stirring constantly, until it is thick and smooth. Stir in the rum and the coconut.
Remove the pan from the heat and set the mixture aside to cool to lukewarm.
In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form soft peaks. Add the salt and beat until the mixture forms stiff peaks.
With a metal spoon, carefully and lightly fold the egg whites into the cream and coconut mixture.
Spoon the mixture into the pastry case and place in the centre of the oven.
Bake for 30 minutes, or until the filling is puffed and golden.
Remove the pie from the oven and set aside to cool. When the pie is cool put it in the refrigerator to chill for 1 to 1 hours before serving.