Tender, flaky crust filled with a rich custardy coconut filling, topped with meringue.
2 sticks (1/2 pound) butter
2 cups sugar
2/3 cup all-purpose flour
1 teaspoon salt
1 can (12 ounces) evaporated milk (I use Pet)
1 cup regular milk
6 large egg yolks, lightly beaten (save the whites for the meringue)
1 teaspoon vanilla extract
1 package (14 ounces) sweetened shredded coconut
2 (9-inch) piecrusts, homemade or store bought, baked as directed
Meringue
6 large egg whites
1 cup sugar
1 to 1 1/2 teaspoons vanilla extract
Make the pie filling. In the top of a double boiler over simmering water, melt the butter. Beat in the sugar, flour, and salt. Add the milks and stir continuously until the mixture thickens. This may take up to 30 minutes. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute. Remove the top from the double boiler. Stir the vanilla and all but 1 cup of the coconut into the filling. Pour the filling into the piecrusts. Make the meringue: Heat the broiler. With the mixture, beat the egg whites on high speed for 3 to 4 minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. (By now, the peaks should be able to stand and bend over as you remove the beaters.) Spread the meringue over the pie filling. Put the pies under the broiler to brown the meringue. (Watch carefully, as this will only take about 30 seconds.) Sprinkle the reserved 1 cup of coconut on top. Chill the pies thoroughly before serving.