• 1 Prepared 9-inch pie shell


  • 2 cups milk, scalded and cooled
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 1/2 tbsp cornstarch
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1 1/2 cups flaked coconut


  • 1/2 cup flaked coconut
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar

Method:Partially blind-bake the pie shell: Heat oven to 425°F. Roll out chilled pie dough and place in a 9-inch pie pan. Trim and flute edges, pierce the bottom crust with a fork then cover with a large square of parchment or foil. Carefully add 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned.

Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk. Whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla, coconut extract, and coconut until well mixed. Pour into the pie shell.

Make the meringue: Toast the coconut lightly. Set aside. With a hand or stand mixer, mix egg whites and cream of tartar until the mixture is foamy. Increase speed to high and gradually add sugar, a tablespoon at a time. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.

Spoon the meringue on top and spread to the edge of the crust so it forms a seal. Swirl the spatula through the meringue to make little peaks. Sprinkle evenly with the reserved coconut.

Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack and then refrigerate for at least 3 hours before serving.