1 (9-inch) piecrust
½ cup plus 4 tablespoons sugar, divided
⅓ cup all-purpose flour
1½ cups milk
4 large eggs, separated
¼ cup stick butter
2 teaspoons vanilla, divided
6 ounces flaked coconut, divided
¼ teaspoon cream of tartar
⅛ teaspoon salt
Preheat the oven to 325 degrees. Bake the piecrust 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a medium saucepan mix ½ cup of the sugar and the flour. Add the milk and stir until dissolved. Add the egg yolks and mix well. Cook the mixture over low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter, 1 teaspoon of the vanilla, and 3 ounces of the coconut. Cool the mixture. Pour into the prepared piecrust.
In a large bowl beat the egg whites on high speed with an electric mixer until stiff but not dry. Sprinkle the cream of tartar and salt on top and beat slightly. Slowly add the remaining 4 tablespoons sugar and 1 teaspoon vanilla, beating constantly until the meringue forms soft peaks. Spread over the pie and sprinkle with the remaining 3 ounces of coconut. Bake 8 to 10 minutes, or until lightly browned. Remove from the oven and cool on a wire rack. Refrigerate leftovers.
Makes 8 servings
Charla Jordan, Queen of Quite a Lot
Brandon’s Bodacious Babes,
Brandon, Mississippi