I am so happy to find a pie recipe of my Grammie’s. I wasn’t sure if I would or not. I know that Grandpa loved coconut too, so this pie was made quite often. Now, her recipe calls for a meringue topping which is fairly easy to make. It makes this coconut pie a little more fancy for those special occasions and holidays too. I will look forward to making this pie and hopefully make it next month. When I do I will update with pictures and any other detail that Gram may have forgotten.
Cook time: 30 Min
Prep time: 15 Min
Serves: 6 slices
Ingredients
COCONUT FILLING
4 Tbsp sugar
5 Tbsp cake flour
1/2 tsp salt
2 c milk
3 lg egg yolks slightly beaten
1 1/2 c shredded coconut
2 tsp vanilla
1 baked pie shell
MERINGUE TOPPING
2 lg egg whites
4 Tbsp sugar
Directions
1. Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.
2. Cool slightly, then turn into pie shell.
3. Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.
4. Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake in moderate oven (350 degrees) 10 minutes, until browned.
5. Take out of oven and let cool completely then refrigerate.
6. Slice and serve
