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Old-Fashioned Coconut Pie

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. —Barbara Smith, Franklin, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3 large egg yolks
  • 2 cups whole milk
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups sweetened shredded coconut, divided
  • 1 pie shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites
  • 6 tablespoons sugar

Directions

  • In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell.
  • For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut.
  • Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
Nutrition Facts
1 piece: 408 calories, 16g fat (9g saturated fat), 93mg cholesterol, 210mg sodium, 60g carbohydrate (42g sugars, 1g fiber), 6g protein.

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