Coconut Meringue Pie (Old Recipe)

Marcia McCance

By
@mmccance

One more pie from my Mother's notebook. There are no clues as to where she got it, or when, but it sounds really good to me.

It is a flour based custard with meringue, topped with 1/2 cup of coconut, which is a lot of coconut on top. When browning the meringue, don't burn the coconut!!

(The picture is a representation -- your pie may look slightly different. The recipe is authentic.)

Enjoy!


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Method:

Stove Top

Ingredients

PIE FILLING:

1/4 c
sugar
5 Tbsp
all purpose flour
1/4 tsp
salt
2 c
milk
3
egg yolks, slightly beaten
1 c
coconut
2 tsp
vanilla extract

FOR MERINGUE:

3
egg whites, beaten stiff
6 Tbsp
sugar
1/2 c
coconut

ONE PREPARED PIE CRUST (ANY KIND)

Directions Step-By-Step

1
Preheat the oven to 400 F -- for the meringue.
2
In a double boiler combine the sugar, flour, and salt
3
Add the milk and slightly beaten egg yolks, mixing well
4
Cook for 10 minutes, stirring constantly
5
Add 1 Cup of coconut and vanilla, cool slightly
6
Turn into pie shell

(This is the old tyme way of saying "pour" it into the pie shell.)
7
Meringue: Beat three egg whites until stiff, gradually add six tablespoons of sugar and continue beating until stiff.
8
Cover pie with meringue, and sprinkle the remaining 1/2 cup of coconut on top.
9
Brown the meringue in a 400 F oven for 5 minutes (or until browned).
10
NOTE: Do not let the meringue sit after it has been made, or it will become weepy. For best results just make it, spread it, sprinkle the coconut, and put it in the preheated oven to brown immediately. The coconut will toast during this process, too, but be careful not to over do it.

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom