Ingredients Jump to Instructions ↓

  1. Filling

  2. 1 cup 237ml Milk

  3. 1 cup 237ml Light - (coffee) cream

  4. 3 tablespoons 45ml All-purpose flour

  5. 1 tablespoon 15ml Cornstarch

  6. 2 Eggs - separated

  7. 1 teaspoon 5ml Vanilla

  8. 1 cup 93g / 3 1/3oz Flaked coconut - divided

  9. Baked pie shell - 9

  10. Meringue

  11. 2 Egg white - (reserved from, filling list)

  12. 6 teaspoons 30ml Sugar

  13. 1/2 teaspoon 2 1/2ml Vanilla

Instructions Jump to Ingredients ↑

  1. Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth.

  2. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325F oven 15 or until firm and delicately browned. Cool and store in refrigerator.

  3. MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.


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