Moonshine Pie

Ingredients

• 1 tablespoon bourbon 
• 1 cup firmly brown sugar light divided packed
• 2 tablespoons butter 
• 8 servings coconut or flaked toasted
• 9 inch coconut piecrust 
• 2  eggs separated
• 0.3 cup flour all-purpose
• 1.3 cups milk 
• 1 Dash salt 

Equipment

• double boiler

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. .
3. Remove from heat; stir in butter and bourbon. Cool.
4. 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.
5. Sprinkle with toasted coconut. Chill until set.