Ingredients Jump to Instructions ↓

  1. 1 unbaked 9-inch pastry shell

  2. 5 tablespoons all-purpose flour

  3. 1/4 teaspoon salt

  4. 2 cups milk

  5. 3 egg yolks , beaten

  6. 2 teaspoons vanilla extract

  7. 1 cup flaked coconut


  9. 3 egg whites

  10. 1/4 teaspoon cream of tartar

  11. 6 tablespoons sugar

  12. 1/2 cup flaked coconut

Instructions Jump to Ingredients ↑

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.

  2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.

  3. Cool on a wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and coconut. Pour into crust.

  4. For Meringue, beat egg whites and cream of tartar in a small mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

  5. Bake at 350° for 12 to 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.

  6. Refrigerate for 3 hours before serving. Refrigerate leftovers.


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