Directions: |
Directions:Fix the meringue first and then prepare the filling. Place meringue on the piping hot filling to begin cooking the bottom of the meringue.
Scald milk - place milk in a heavy bottom pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from heat.
Pie Filling - sift sugar, flour and salt together. Using a double boiler over a medium heat; put in top half of boiler (water is in the bottom half) the sifted sugar mixture. Stir in scalded milk stirring constantly until it thickens and boils. Cook and stir for 2 more minutes. Remove from heat.
To the egg yolks, add a small amount of the hot mixture and blend well. Stir in the rest of the mixture and blend well. Return to medium heat for 1 minute stirring constantly. Stir in butter, coconut and vanilla extract.
Let cool slightly and then pour into a browned pie shell.
Cover pie immediately with the meringue. Top with one half of the meringue over the hot filling, starting at the outside edge. Use the back of a spoon to spread it, making sure there is a dry seal between the filling and meringue. Also, make sure the meringue touches the crust around the entire edge to avoid shrinkage.
Pile the remaining meringue on top and swirl it with a spoon by doing a scooping motion on top of the meringue while touching it, which makes a pretty peaks scattered about.
Sprinkle coconut on top. Bake in oven at 350º for 12 to 15 minutes until the meringue browns. Let cool slightly and then refrigerate. |
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