Thursday, May 28, 2009

Coconut Meringue Pie

Single Pie

  • 1 c shredded coconut
  • 2 c. steamed milk (heat milk just til steam forms over pan-DO NOT BOIL)

    In Separate bowl:
  • 5 tbs. flour
  • 2 tbs. cornstarch
  • 1/4 tsp. salt
  • 1/2 c sugar

  • Separate 3 egg yolks and beat until lemony in color (set whites aside for meringue topping)
  • Add dry mixture (above) to steamed milk
  • Add beaten egg yolks and coconut and cook til thickened (stir constantly)
  • Add 2 tsp. vanilla
  • After mixture is thickened (it will look like pudding) set aside to cool with a wax paper covering
  • Pour cooled pudding into the pie crust.

Meringue Topping
  • 3 egg whites
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
Beat egg whites until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Pile on top of pie and form peaks with a fork.... bake at 325° for 15 to 20 minutes.

Note: This recipe comes to me from my mother who received it from her mother and so forth....
Not too many people take the time to make a really great old fashion pie these days. It's so easy to open a box of pudding but this is worth the time!
I can tell you from my own experience growing up and even today...once you've tried this recipe you will not want to order Coconut Meringue pie in a restaurant ever again.

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