Ingredients
- 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
- 3 eggs yolks
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 cup water
- 3 cups whole milk
- 1 cup sweetened flaked coconut
- 1 tablespoon butter
- 2 teaspoons vanilla
- 1 recipe Mrs. Rowe’s Meringue
Preparation
Step 1
Preheat the oven to 325.
Stir together the egg yolks, sugar, cornstarch and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in ¾ cup of the coconut, the butter and the vanilla.
Pour the filling into the crust and top with the meringue, sealing the edges well. Sprinkle the remaining ¼ cup coconut over the meringue.
Bake for about 30 minutes, until the meringue is golden brown and it’s firm to the careful touch (it’s easy to poke a hole in the meringue). Cool on a wire rack for 2 hours before slicing. Serve the pie at room temperature or, for a special treat, serve it warm – pop a slice in the microwave for about 10 seconds.