Coconut Cream Pie With Meringue Topping

This is very good pie. This recipe has been in the family since I can remember.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• Coconut cream

• 3  egg yolks (Separated save whites for meringue)
• 1  cup evaporated milk
• 3  tablespoons flour
• 1  cup water
• 3⁄4 cup sugar
• 1  teaspoon vanilla extract
• 1  cup angel flake coconut
• 1⁄4 cup butter
• 1 (9 inch)  baked  pie crusts

• Meringue

• 3  egg whites
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla extract
• 6  tablespoons sugar

Directions

1. Bake your pie shell according to the directions on the package.
2. MAKING THE COCONUT CREAM.
3. In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
4. add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
5. Stirring constantly cook over medium heat until thick and creamy.
6. pour into your baked pie shell,.
7. MAKING THE MERINGUE TOPPING.
8. *Egg whites need to be warm to room temp*.
9. Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
10. then begin adding the sugar in small quantities (Beating well between additions).
11. Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
12. spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
13. place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
14. .(DO NOT OVER BAKE).
15. chill and serve.