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, don’t forget to check out Nana’s pie crust recipe. Nana has also shared her egg custard pie, a simple yet delicious pie often served around here.
Ingredients
- 2 cups milk
- 2 tablespoons butter
- ½ cup sugar
- 3 eggs
- ¼ cup corn starch
- ½ cup sugar
- ½ cup whipping cream
- 1 teaspoon vanilla
- 1 cup sweetened coconut, divided
Instructions
- Heat the milk, butter, and first amount of sugar in a large saucepan over medium heat. Bring to a simmer.
- In a separate bowl, combine eggs, corn starch, and remaining sugar.
- Gradually add half of the simmering milk mixture to the egg mixture making sure to temper the eggs. Once this is mixed well, you can add all of it to the remaining simmering milk.
- Cook until thickened and smooth. Let cool.
- Whip cream and add vanilla. Fold into cooled milk mixture.
- Fold ¾ cup coconut into cooled pudding.
- Pour into prebaked pie shell.
- Top with meringue, then sprinkle meringue with remaining coconut.
- Place pie in a 400 Fahrenheit-degree oven until meringue and coconut are slightly brown. (This should take about 10 to 15 minutes.)
“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8
