Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.)

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  • In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.

  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.

  • Bake in the preheated oven for 8 to 10 minutes, or until golden brown.

Nutrition Facts

317 calories; protein 4.6g; carbohydrates 48.3g; fat 12.1g; cholesterol 53.7mg; sodium 176.8mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/13/2003
I have tried this recipe twice. Both times I have found that this in no way will make 2 pies. Maybe because I was using a deep dish pastry. The first time I tried it I thought it was way too sweet and too much coconut. I liked the taste of the custard though. So I tried it again and used half the sugar and half of the coconut. I also added a couple tablespoons of butter and it turned out great! Read More
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