Coconut Cream Pie with Meringue

Homemade Coconut Cream Pie with Meringue. This is an old-fashioned treat that never goes out of style. This pie is rich and creamy. It is a recipe from my grandmother's recipe box. She used farm fresh eggs and milk they got from their cow.

Ingredients

1 (9-inch) pie crust, baked
3/4 to 1 c. sugar
5 Tbs. flour
2 1/2 c. milk (you can use whole milk, canned milk, coconut milk, half-and-half)
4 egg yolks
1 tsp. vanilla extract or coconut extract
2 Tbs. butter
1 to 1 1/2 c. sweetened shredded coconut, toasted

Meringue 

4 egg whites
1/2 tsp. cream of tartar
1/4 c. sugar
1/2 c. sweetened shredded coconut, toasted

Directions

Preheat oven to 350°.

Toast the coconut for a better flavor.  This step is optional, but worth the effort. 

Spread the coconut on a baking sheet. Place the baking sheet in the oven and bake.  Do not leave the oven unattended or the coconut will burn.  Stir it occasionally, until golden brown. This takes about 5 minutes. Set aside while you prepare the filling. 

In a heavy saucepan, combine sugar and flour together.  

Gradually stir in milk.  Cook and stir over medium-low heat until the mixture comes to a boil. Boil and stir 1 minute. Reduce heat to low.

Whisking constantly, slowly pour some hot milk mixture into the beaten egg yolks. Do not add the milk mixture all at once, or you will cook the eggs. 

Slowly pour the tempered egg yolks  back into the milk mixture, whisking constantly. Turn the heat back up to medium low and bring the mixture back up to bubbling.  Cook and stir for about 1 minute, or until the mixture becomes thick and creamy. 

Add vanilla, butter, and coconut. Stir until the butter melts and is thoroughly mixed in.  

Pour the filling into pie crust.  Set aside while you make the meringue topping.

In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. 

Slowly beat in sugar, one tablespoon at a time. Beat on high speed until stiff peaks form and the sugar has completely dissolved. 

Spread the meringue over the top of the coconut filling. Make sure to spread the meringue completely over the top of the pie, sealing the edges to the crust. 

Sprinkle the flaked coconut over the top of the meringue. This will keep the meringue from shrinking while it bakes.

Bake for 10 to 15 minutes, or until the meringue is golden brown.  Cool for 60 minutes.  

Refrigerate for 3 hours before serving. Or at least try to wait that long before serving.