-
1
Preheat oven to 350
-
2
Place the uncooked pie shell in pie plate, prick the shell with a fork (this keeps the shell from poofing to much), bake until a lite brown colour.
-
3
Remove from oven, set aside.
-
4
At this point don't turn the oven off.
-
5
Mix the following ingredient's, sugar, flour, and coconut.
-
6
Pour the milk and the flour sugar and coconut, together.
-
7
Cook, stirring so as not to stick, till thickened.
-
8
Pour a small amount in the slightly beaten egg yolks.
-
9
Mix the custard and eggs, then add this mixture back to the hot custard.
-
10
Cook for a few minutes longer.
-
11
Pour tis mixture into the slightly cooked pie crust.
-
12
Set aside.
-
13
Whip the egg whites, in a clean (be sure there is no greasy feeling to the touch) bowl.
-
14
Whip he whites till you have soft peaks, start adding sugar by the spoonful till you can form stiff peaks.
-
15
Spread the meringue over the custard.
-
16
You can spread the meringue smooth or tap the back of a spoon on the meringue, forming little peaks.
-
17
Sprinkle with some coconut over the top.
-
18
Place the pie in the still hot oven.
-
19
Be sure to watch so you don't burn the meringue or the coconut.
-
20
When browned enough for your taste, remove and cool.
