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I love baking & this is one of my favorite things to make. So pretty when it's done. I made several for the hunters at the lodge I cook for during hunting season, as well as I used to make them in restaurants.

Provided by Peggi Anne Tebben

Categories     Other Desserts

Time 1h

Number Of Ingredients 13

3/4 c sugar
1/4 c cornstarch
1/8 tsp salt
3 c milk
3 egg yolks, beaten (reserve whites)
3/4 c flaked coconut, divided
1 1/2 Tbsp butter
1 tsp pure vanilla extract
1 *basic pastry shell, baked & cooled
3 egg whites
1/4 tsp + 1/8 tsp. cream of tartar
1/4 c + 2 tblsp. sugar


  • 1. *Make a single pie crust using this recipe. Allow to cool.
  • 2. Combine first 3 ingredients in heavy saucepan.
  • 3. In a bowl, combine milk & egg yolks. Gradually stir into sugar mixture & cook over med-high heat, stirring constantly until mixture thickens & boils or bubbles. Cook 1 minute, stirring constantly.
  • 4. Remove from heat & stir in 1/2 cup coconut, butter & vanilla.
  • 5. Immediately pour filling into baked pastry shell.
  • 6. Cover the filling with waxed paper.
  • 7. Beat egg whites (at room temperature)& cream of tartar on high speed of electric mixer for 1 minute.
  • 8. Beat 2-4 minutes until stiff peaks form & sugar dissolves.
  • 9. Remove wax paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Pile it up to form a peak in the middle & make ridges in it instead of smoothing out for a better effect.
  • 10. Sprinkle meringue with 1/4 cup coconut.
  • 11. Bake @ 350° for 12-15 minutes or until golden brown.
  • 12. Cool in fridge completely before cutting.

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