Ingredients
- 4 graham cracker pie crusts
- 6 eggs
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp. Nutmeg
- 2 tsp. Vanilla extract
- 2 15 oz. Cans coconut milk
- 1 lb. Bag shredded coconut
Directions
1. Preheat oven to 350 degrees.
2. Place all ingredients in a large bowl and mix thoroughly with a wire wisk
3. Pour mix through a strainer into another clean bowl.
4. Now add mix to the pie shells, fill approx. 1/4 inch from the top.
5. Place pies in oven on large sheet trays, filling the bottom of the trays with 1/4 inch of water. This prevents the custard from burning.
6. Leave pies in the oven for 30 minutes, or until firm, then refridgerate to cool.
7. Add shredded coconut on top and serve!
Servings: 8-10 slices per pie
Ingredients
- 1 Keebler Shortbread Ready Crust
- 2 cups milk
- 3/4 cup sugar
- Dash salt
- 3 tbls. flour
- 2 tbls. cornstarch
- 3 eggs (separate whites and yolks)
- 1 tsp. vanilla extract
- 1 1/3 cups coconut
- Meringue or whipped topping for top
- Meringue Topping:
- 3 egg whites
- 1/4 tsp. cream of tartar
- 6 tbls. sugar
- 1/2 tsp. vanilla extract
Directions
Makes 1 (9-inch) pie.
1. To make filling: Scald milk in a 6-cup microwavable bowl or deep dish for 2 or 3 minutes.
2. In separate bowl, combine sugar, salt, flour and cornstarch. Stir to blend. Whisk a few tablespoons of scalded milk into dry mixture, making a thin paste. Whisk flour and cornstarch mixture into the milk, stir well. Microwave on High for 5 minutes, stirring once or twice.
3. Beat egg yolks until well mixed. Add a small amount of the hot mixture to the beaten yolks, then whisk into the hot mixture. Microwave for 2 more minutes, whisking after 1 minute. Mixture should be thickened.
4. Add vanilla and coconut. Stir, then spoon into prepared crust. Top with meringue or whipped topping.
5. To make meringue: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 1 tablespoon at a time. Keep beating until stiff and glossy and you cannot feel the sugar grains when you rub a bit between your fingers. Beat in vanilla and spoon over hot pie filling.
6. Bake in preheated 400-degree oven for 8 to 10 minutes or until meringue is nicely browned. Cool to set. Refrigerate.
Source: The Advocate – Baton Rouge, La
