coconut meringue pie (old recipe)
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!
prep time
cook time
method
Stove Top
yield
Ingredients
- PIE FILLING:
- 1/4 cup sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 - egg yolks, slightly beaten
- 1 cup coconut
- 2 teaspoons vanilla extract
- FOR MERINGUE:
- 3 - egg whites, beaten stiff
- 6 tablespoons sugar
- 1/2 cup coconut
- ONE PREPARED PIE CRUST (ANY KIND)
How To Make coconut meringue pie (old recipe)
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Step 1Preheat the oven to 400 F -- for the meringue.
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Step 2In a double boiler combine the sugar, flour, and salt
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Step 3Add the milk and slightly beaten egg yolks, mixing well
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Step 4Cook for 10 minutes, stirring constantly
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Step 5Add 1 Cup of coconut and vanilla, cool slightly
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Step 6Turn into pie shell (This is the old tyme way of saying "pour" it into the pie shell.)
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Step 7Meringue: Beat three egg whites until stiff, gradually add six tablespoons of sugar and continue beating until stiff.
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Step 8Cover pie with meringue, and sprinkle the remaining 1/2 cup of coconut on top.
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Step 9Brown the meringue in a 400 F oven for 5 minutes (or until browned).
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Step 10NOTE: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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