Ingredients

The following ingredients have 7 Servings
  • 1 - 9" blind baked pie shell
  • FILLING:
  • 2 1/4 cup(s) milk ( i use skim, you can use any)
  • 3/4 cup(s) sugar
  • 3 - egg yolks
  • 1/4 cup(s) cornstarch
  • 1 teaspoon(s) vanilla extract
  • 1 3/4 cup(s) toasted coconut
  • 1 tablespoon(s) butter
  • MERINGUE:
  • 3 - egg whites
  • 1/4 cup(s) sugar

Instruction

  • Preheat oven to 400
  • In a saucepan, whisk 2 cups milk and the 3/4 cup sugar. Bring to a simmer. Dissolve cornstarch into 1/4 cup milk. Whisk egg yolks together.
  • Temper egg yolks by adding a little of the simmered milk mixture to the yolks. Mix tempered yolks and cornstarch mixture into rest of simmered milk mixture. Continue cooking, stirring constantly, until thick.
  • Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
  • Make meringue by beating egg whites until firm. Gradually add in sugar. Spread meringue on pie and bake at 400 for 3-4 minutes until golden brown.