COCONUT MERINGUE PIE (OLD RECIPE)

Coconut Meringue Pie (Old Recipe) image

Provided by Marcia McCance

Number Of Ingredients 13

Previous Next

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)

Steps:

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.