This has been an all time favorite of mine since I was a little girl! I always loved my moms' coconut pie and now I have her recipe. I've made it about 3 times since I've been married and it still never seems to turn out like my moms, but it's still good!
 |
Ingredients for filling:
- 1 cup sugar
- 4 Tbsp flour
- 3 eggs (yolks separated)
- 1 tsp vanilla
- 1 1/2 cup milk
- 1 cup coconut
Meringue Topping:
- 3 egg whites
- 1/3-1/2 cup sugar
- 1/8 tsp cream of tarter
Separate egg whites. Place yolks in pot you'll be cooking them in, and beat them up really good. Then add 1/4 cup milk, mixing well. In a separate bowl combine sugar and flour. Add this a little at a time to yolk mixture until all mixed up smoothly, not clumpy. Next pour in rest of milk, and add vanilla. It will be runny at this point. Cook on 4/5, or medium low heat, stirring constantly, about 15-20 minutes, until the filling thickens up. Remove from heat, add coconut and pour into pie crust.
For the meringue, beat egg whites until they are peaky. Add sugar, and cream of tarter. Beat until meringue thickens up, taking about 5-10 minutes. Once thick and peaks will stay up, add to top of pie and spread all the way to edge of pie crust. It tends to separate at edge after setting so be sure and get a good spread to the edge. Sprinkle top with coconut.
Bake @ 350 degrees until top is lightly brown. About 10-15 minutes.
 |
