COCONUT PIE
This recipe always reminds me of Christmas. My ex-husbands aunt always made it at Christmas time, and this is her recipe.
Provided by breezermom
Categories Pie
Time 50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle 2 tbs coconut on a baking sheet; reserve remaining coconut. Bake at 350 degrees for 3 to 4 minutes or until lightly toasted. Set toasted coconut aside.
- Combine 1 1/2 cups sugar, cornstarch, and dash of salt in a large saucepan. Add untoasted coconut, milk, and next 4 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Spoon into prepared pastry shell.
- Beat egg whites, cream of tartar, and 1/4 tsp salt at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to the edge of the pie crust. Bake at 325 degrees for 25 to 28 minutes or until golden. Sprinkle toasted coconut on top of pie. Let cool completely on a wire rack. Cover and store in the refrigerator.
Nutrition Facts : Calories 527.1, Fat 21.4, SaturatedFat 10.9, Cholesterol 108.9, Sodium 367.9, Carbohydrate 78.2, Fiber 1.5, Sugar 55.6, Protein 7.4
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