This pie is AMAZING! I have made it several times and it never disappoints. I made it as a gift for a friend’s anniversary and they loved it! I think homemade food is a wonderful way to say I love you to others!
- 1 unbaked pie crust
- 6 Tbsp sugar
- 5 Tbsp all-purpose flour
- ¼ tsp salt
- 2 Cups milk
- 3 lightly beaten egg yolks
- 2 tsp vanilla extract
- 1 Cup sweetened shredded coconut
Pie Crust Directions:
Preheat oven to 450°
Prick pie crust with fork to prevent bubbling, line pie crust with double thickness of foil for 8 minutes. Remove foil, bake 5 minutes more. Remove from oven and allow to cool.
Pie Filling Directions:
In large saucepan, combine – sugar, flour and salt. Stir in milk until smooth. Cook and stir constantly over medium-high heat until thick and bubbly.
Reduce heat; continue cooking and stirring for 2 more minutes. Remove from heat.
Stir a small amount of pudding mixture to egg yolks and then combine egg yolk mixture with filling in pan. Bring to a boil while stirring constantly. Once boiling, cook and stir for 2 minutes more. Remove from heat.
Stir in vanilla and coconut. Pour into baked crust.
- 3 egg whites
- ¼ tsp cream of tartar
- 6 Tbsp sugar
- ½ Cup sweetened shredded coconut
Preheat oven to 350°
Beat egg whites in mixer with cream of tartar on medium speed until soft peaks form.
Slowly beat in sugar, 1 Tbsp at a time, until stiff peaks form.
Spread meringue evenly over hot filling, be sure to seal edges to crust. Sprinkle with shredded coconut.
Bake 12-15 minutes until golden brown.
Cool for 1 hour, refrigerate for at least 3 hours.
Serve and enjoy! Keep remaining pie refrigerated.