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Recipe Summary

prep:
25 mins
bake:
15 mins
cool:
1 hr
total:
1 hr 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Baked Pastry Shell. Cool. For filling, in a saucepan, combine the 1 cup sugar and the cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Remove the saucepan from heat.

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  • In a bowl, beat the egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more.

  • Remove mixture from the heat. Stir in the 3/4 cup coconut, the butter or margarine, and vanilla.

  • Pour filling into baked pastry shell.

  • For meringue, in a mixing bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating until stiff peaks form (tips stand straight) and sugar dissolves.

  • Immediately spread meringue over hot filling in pastry shell, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle the 1/4 cup coconut over the top.

  • Bake the pie in a 350 degree F oven for 15 minutes or until golden. Cool the pie completely on a wire rack. Store in the refrigerator. Makes 8 servings.

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