Coconut Cream Pie With Meringue Topping

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

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

Recipe

• 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.