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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A delicious, old fashioned baked coconut custard pie. Easy and travels well to a pot-luck or picnic. Use meringue if you're going somewhere warm...use whipped topping if you can keep it cool. Enjoy! -Kn0x- Ingredients:
filling |
1 c. sugar |
2 tbsp. all-purpose flour |
2 eggs |
1/2 stick butter, melted |
1 c. milk |
1 tsp. vanilla |
1 (6 oz.) pkg. coconut |
1 unbaked pie shell |
meringue topping |
4 egg whites |
1/2 tsp cream of tartar |
2 tsp sugar |
Directions:
1. Mix all ingredients for filling, blending well. Pour into the unbaked pie shell and bake at 350 for 40-45 minutes until shell is browned and custard is firm.
2. Let cool at room temp until slightly warm, then chill in fridge.
3. In cool, high-sided bowl, whip all ingredients for meringue until stiff peaks form. Pile on top of cooled coconut pie and place under broiler for 30 seconds to 1 minute-or until meringue is lightly browned on top. Remove immediately.
4. Enjoy!!
5. NOTE: I always cover the piecrust edges with strips of aluminum foil until about 20 minutes before finishing, then uncover. This allows the crusts to be perfectly browned, but not crusty and overbaked! Works on any pie you make...
6. -Kn0x-
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