Another family favorite. We LOVE the tasted of roasted coconut on the meringue of this pie. Nathan doesn’t like it when I make this pie because the beaters make too much noise while whipping the meringe. This recipe is from Harvest Time Pies recipe booklet by Pillsbury and now it’s anonter one of our favorites.

INGREDIENTS:
¾ cup sugar
¼ cup all purpose flour
¼ tsp salt
2 ¼ cups whole milk
3 eggs, separated
3 TBSP butter
1 ½ tsp vanilla
1 cup coconut

In medium saucepan, combine sugar, flour, and salt. In medium bowl, beat milk and egg yolks until smooth; stir into sugar mixture. (Reserve egg whites for meringue.) Cook over medium heat until mixture thickens and boils, stirring constantly. Boil slowly 1 minute. Remove from heat; stir in butter, vanilla, and coconut. Pour hot filling into cooled baked crust and top with meringue. Sprinkle ¼ cup coconut lightly over top of meringue.

MERINGUE
3 eggs whites
¼ tsp cream of tartar
½ tsp vanilla
¼ cup sugar
Heat over to 350 degrees. In small deep bowl, beat egg whites, cream of tartar, and vanilla at high speed until soft peaks form, about 1 minute. Add sugar, 1 TBSP at a time, beating at highest speed until stiff and glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage. Use narrow spatula or knife to swirl meringue. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool pie on wire rack; refrigerate 3 hours or until filling is set. Store in refrigerator. First Step:

Stirring until thick
adding the coconut, butter, and vanillapreparing the meringue
Not the best picture of me, but my family INSISTS that I include one here. Of course, I usually have my hair up when baking, but for some reason I must have had my hat off for a few minutes when someone took this picture. I think I was actually doing the dishes in this picture.