Coconut Meringue Pie

I pray everyone had a wonderful Easter. After a crazy weekend at a christian training event with our kids, we had a very lazy, low-key day and really enjoyed it. I didn't even do much for our Easter meal. We had grilled hamburgers and hot dogs the night before and made enough to have again on Sunday. It was really nice to not stress over it.

I did however, make a couple pies. I made a chocolate pie for the boys and a coconut pie for me and the hubby. I wasn't super happy with the chocolate one, so I won't be posting anything on it this time, but the coconut pie was pretty tasty.  The filling was perfect. The meringue and crust were not perfect, but they were both recipes I have used and loved before, so it was totally my fault this time. Even though those two things were not exactly how I wanted them, it was a delicious Easter treat. 

Coconut Meringue Pie

Preheat oven to 350 degrees

Prepare crust (recipe found here)

For filling

(adapted from Angelina's Cottage)

2 cups milk
2 cups sweetened shredded coconut
2 large eggs
1/2 cup plus 2 tablespoons sugar 

3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

1 teaspoon vanilla extract

Combine milk and coconut in a medium sauce pan over med-high heat until just before boiling. 

In a bowl, mix together flour, sugar and melted butter until completely combined. Pour some of the hot milk mixture into the egg mixture and stir to keep the eggs from scrambling in the hot mixture. Add egg mixture to the sauce pan. Whisk over med-high heat until mixture thickens and begins to boil. Continue whisking until very thick, about five minutes.

Remove from heat and add butter and vanilla until butter is melted. Add to baked and cooled pastry crust.

For Meringue

4 egg whites (at room temperature)

3-4 tablespoons sugar

In a glass or metal bowl, whip egg whites until foamy.  Gradually add sugar and continue whipping until stiff peaks form.

Spread meringue over filling all the way to the edges. Bake for ten more minutes or until the meringue begins to brown.