Coconut Custard Pie V recipe

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Ingredients

4 egg yolks
2 cups milk
2 cups white sugar
⅓ cup all-purpose flour
1 ½ teaspoons vanilla extract
2 cups flaked coconut
4 egg whites
⅓ cup white sugar
2 (9 inch) pie shells, baked

Nutrition Info

316.7 calories
carbohydrate: 48.3 g
cholesterol: 53.7 mg
fat: 12.1 g
fiber: 1.4 g
protein: 4.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 176.8 mg
sugar: 34.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)

  2. 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.

  3. 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.

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

Recipe Yield

2 - 9 inch pies

Recipe Note

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

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