Save Recipe Print
Total:
2 hr 45 min
Prep:
35 min
Cook:
2 hr 10 min
Yield:
8 Blue Plate Dessert servingss

Ingredients

Directions

In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Robert Irvine

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Apple Pie

Recipe courtesy of Food Network Kitchen

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword