Coconut Cream Pie With Meringue Topping Recipe

Ingredients

• 3 egg yolks (Separated save whites for meringue)
• 1 cup evaporated milk
• 3 tablespoons flour
• 1 cup water
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup angel flake coconut
• 1/4 cup butter
• 1 (9 inch) baked pie crust
• 3 egg whites
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 6 tablespoons sugar

Instructions

1. Bake the pie shell according to the package instructions until golden and ready for filling.
2. To make the coconut cream filling, in a saucepan, beat 3 egg yolks until smooth and then mix in 1/2 cup of the evaporated milk.
3. Add the 3 tablespoons of flour and stir until well combined, followed by the remaining 1/2 cup evaporated milk, 1 cup water, 3/4 cup sugar, 1 teaspoon vanilla extract, 1 cup of angel flake coconut, and 1/4 cup butter. Stir everything together until well mixed.
4. Cook the mixture over medium heat, stirring constantly until it thickens and becomes creamy, about 7 to 10 minutes.
5. Pour the coconut filling into the baked pie shell, spreading it evenly.
6. Now onto the meringue topping: Ensure the 3 egg whites are at room temperature for better whipping.
7. Place the egg whites in a large mixing bowl, add 1/4 teaspoon salt and 1/2 teaspoon vanilla extract, and beat on high speed until they begin to thicken.
8. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating well between each addition until stiff peaks form. You can test the by lifting the beaters; the peaks should stand tall without drooping.
9. Spread the meringue over the coconut filling, making sure it touches the crust all around to prevent shrinking. Use a spoon to make swirls and peaks in the meringue for a lovely finished look.
10. Place the pie in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, watching closely until the peaks are lightly browned, but remember not to over bake.
11. Once done, let the pie chill in the refrigerator before serving.