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.