Coconut pies aren't just for holidays anymore! On a hot, humid day, if I can't have my Mother's lemon meringue pie; this coconut pie is a perfect substitute. That's because one of my favorite dessert ingredients is coconut. From coconut macaroons to eating it raw, I'll take it however I can get it. Don't put an open can of Coco Lopez in front of me...that's just as bad as a can of Eagle Brand sweet condensed milk...you know I'm
drinking tasting it! And don't get me started on a Strawberry Nise (only the second perfect girlie adult beverage on a hot day). Or a 1st, 2nd or 3rd degree "Pain Killer"! More on that later...we are discussing dessert, not adult beverages!
Be sure to STAND BY THE OVEN when you "brown" the meringue. It's really easy to end up with black tips!
- 3 egg yokes
- 1 1/2 cups of sugar
- 3 tbs self rising flour
- 1 stick butter
- 1 cup of coconut
- 2 cups of milk
- 1 large pie shell
Combine flour and sugar. Add to beaten egg yokes. Bring milk to a boil and stir in egg mixture, butter and coconut. Blend well and cook until slightly thickened. Pour into unbaked pie shell. Bake at 350 for 30 minutes. Top with meringue and coconut.
- 3 egg whites beaten stiff
- 6 tbs sugar
- Beat egg whites while gradually adding sugar.
- Bake at 350 until golden brown.
IMPORTANT MERINGUE TIPS:
- Cool meringue at room temp. If you try to rush it by cooling it in the refrigerator, it will cause drops of water to form on the top.
- You'll get better volume if you use eggs that are room temperature.
- The pie must be totally cooled before meringue is applied.
- Stiff peaks are what you look for. If you overbeat, the meringue may become dry.
- To keep the meringue from shrinking; spread it so that it touches the edge of the crust.