Ingredients:
- Deep Dish Pie Crust- Bake per directions/recipe if homemade
- 1 ¼ Cup Sugar
- 3 ½ Tablespoon Self-Rising Flour
- Pinch of salt
- 3 egg yolks (save whites for meringue)
- 2 Cups Whole Milk
- 1 Tablespoon Butter
- 1 teaspoon Vanilla
- 1 teaspoon of coconut flavoring (Watkins is my favorite)
- 1 ½ cups of coconut (1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer)
Meringue:
- 3 egg whites
- Splash of water
- ¼ teaspoon cream of tartar
- 6 Tablespoons of Sugar
- 1 teaspoon of vanilla
Instructions:
- Prepare the Filling:
- Mix all 3 ingredients together removing any lumps.
- Add 3 egg yolks (save whites for meringue)
- Add 2 Cups Whole Milk
- Mix until smooth.
- Transfer to stove and cook on medium high heat stirring nonstop until thickened. Remove from heat and add the following:
- 1 Tablespoon Butter
- 1 teaspoon Vanilla
- 1 teaspoon of coconut flavoring (Watkins is my favorite)
- Then add 1 ½ cups of coconut. I use 1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer.
- Prepare the Meringue:
- I just make a basic meringue. 3 egg whites, splash of water, ¼ teaspoon cream of tartar. Mix until stiff add 6 Tablespoons of Sugar beating in slowly and 1 teaspoon of vanilla.
- Assemble and Bake:
- Place meringue on pie sealing all edges. Sprinkle some coconut on top.
- Bake pie at 350 for about 15 minutes or until the meringue is golden brown.
- Enjoy!