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Coconut Custard Pie

(Meringue is perfect atop this luscious pie, and since this is Garrett's favorite, the recipe makes two!)
 
 

4 egg yolks
2 cups milk
2 cups sugar
1/3 cup flour
1 1/2 teaspoons vanilla
2 cups flaked coconut
4 egg whites
1/3 cup sugar
2 9-inch baked pie shells

Preheat oven to 350*.
In a double boiler, combine egg yolks, milk, 2 cups sugar and flour.
Cook, stirring constantly until thickened.
Remove from heat and stir in vanilla and coconut.
Pour into the two pie shells.
In a large glass or metal bowl, beat egg whites until foamy.
Add 1/3 cup sugar, a little at a time beating until stiff peaks form.
Spread meringue across both pies making sure to cover entirely to the crust or it'll shrink back.
Bake 8-10 minutes, or until meringue browns lightly.


Go back to Sara's Bakery



 
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