“This pie is so good! It's a little more time consuming than mixing some pudding, but the results are so worth it! I sometimes just use a Pillsbury crust instead of making one.”
2hrs 25mins
2 pies

Ingredients Nutrition


  1. In a bowl, combine flour, sugar, salt and baking powder.
  2. Cut in shortening until it resembles coarse crumbs.
  3. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms.
  4. Cover and refrigerate for 1 hour.
  5. Divide dough in half.
  6. Roll out each portion to fit a 9-inch pie plate.
  7. Place in plates and trim to fit.
  8. Flute edge or use scraps for decorative edge.
  9. Beat egg white with remaining water; brush over edges of pastry.
  10. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  11. Bake at 400°F for 12 to 15 minutes or until lightly browned.
  12. For filling, combine the sugar, flour and salt in a large saucepan.
  13. Stir in egg yolks and 1 cup milk until smooth; mix well.
  14. Gradually whisk in remaining milk.
  15. Bring to a boil over medium heat, stirring constantly.
  16. Cook and stir until thickened, about 3 minutes.
  17. Remove from heat; stir in coconut and extracts.
  18. Keep warm.
  19. For meringue, combine sugar, cornstarch and water in a saucepan until smooth.
  20. Bring to a boil over medium heat, stirring constantly.
  21. Cook and stir for 2 minutes or until clear.
  22. In a mixing bowl, beat egg whites until soft peaks form.
  23. Pour hot sugar mixture in a small steam into egg whites, beating constantly until stiff peaks form.
  24. Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts.
  25. Sprinkle with additional coconut.
  26. Bake at 350°F for 12 to 15 minutes or until meringue is golden.
  27. Cool on wire racks.
  28. Store in the refrigerator.
  29. Times are an estimate.

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