This is one of Uncle Lee’s favorites, so Nana often makes it for his birthday meal. If needed, you can follow Nana’s meringue recipe to top this pie. If you don’t like coconut, and you just want a cream pie, omit the coconut and meringue. Instead of meringue, make whipped cream using 1 ½ cups of whipping cream. Spread evenly on top of the pie pudding, and no additional baking is needed. As always, check out Nana’s pie crust recipe if you want a completely from-scratch pie. Nana has also shared her egg custard pie recipe, a simple yet delicious pie often served around here.
Ingredients
- 2 cups milk
- ½ cup sugar
- 2 tablespoons butter
- ½ cup sugar
- 3 eggs
- ¼ cup corn starch
- ½ cup whipping cream
- 1 teaspoon vanilla
- 1 cup sweetened coconut, divided
Instructions
- Heat first three ingredients in a large saucepan over medium heat. Bring to a simmer.
- In a bowl, combine next three ingredients.
- Gradually add to simmering milk mixture. Cook until mixture thickens and is smooth. Cool.
- Whip cream and add vanilla. Fold into cooled milk mixture.
- Fold ¾ cup coconut into cooled pudding.
- Pour into baked pie shell. (Nana’s pie crust recipe is delicious.)
- Top with meringue, then sprinkle meringue with remaining coconut. (Nana has shared her meringue recipe if needed.)
- Place pie in a 400 Fahrenheit-degree oven until meringue and coconut are slightly brown. This should take about 10 to 15 minutes.
