Coconut Pie recipe

Step 1: In a medium saucepan, combine sugar, cornstarch, and salt. Stir these dry ingredients well to ensure there are no lumps.
Step 2: In a separate bowl, lightly beat the 3 egg yolks using a whisk or fork. Then add the egg yolks into the saucepan with the dry ingredients.
Step 3: Gradually add the 3 cups of whole milk into the saucepan while whisking the mixture to ensure the egg yolks don’t scramble. Continue whisking until the mixture is smooth.

Step 4: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Be patient and keep stirring to prevent the mixture from sticking to the bottom of the pan or forming lumps. It will take approximately 10-15 minutes for the mixture to thicken. When it thickens, it will resemble a custard or pudding consistency.

Step 5: Once the mixture has thickened, remove the saucepan from the heat. Stir in 1 tablespoon of butter and let it melt into the hot filling.
Step 6: Add 2 teaspoons of vanilla extract for flavor, and mix it in thoroughly. The vanilla will give the filling a nice richness.

Step 7: Stir in 1 cup of shredded coconut (sweetened or unsweetened, based on your preference). Mix well until the coconut is evenly distributed throughout the filling.

Step 8: Prepare your pre-baked pie shell. If you’re using a store-bought crust, bake it according to the instructions on the package. If making a homemade pie crust, blind-bake it until golden and crisp. Allow the crust to cool slightly before filling.
Step 9: Pour the coconut filling into the cooled pie shell. Use a spatula to spread the filling out evenly in the crust.

Step 10: For the meringue, start by beating the 3 egg whites (from the eggs you used earlier) in a clean bowl. Be sure the bowl and beaters are free of any grease, as this can affect how the meringue forms. Beat the whites on medium-high speed until they start to form soft peaks (when the peaks fall over slightly but hold their shape).
Step 11: Once soft peaks form, add a pinch of salt and continue beating. Gradually add 2 teaspoons of sugar at a time, beating well between each addition until you’ve added 8 teaspoons of sugar total. The meringue should become stiff and glossy, and when you lift the beaters, the peaks should stand up straight.
Step 12: Carefully spread the meringue over the coconut filling. Be sure to seal the edges of the meringue to the crust to prevent it from shrinking away from the filling during baking.

Step 13: Preheat your oven to 375°F (190°C). Place the pie on the middle rack of the oven and bake for about 8-10 minutes, or until the meringue is golden brown on top. Keep an eye on it to ensure it doesn’t over-brown or burn.

Step 14: After baking, remove the pie from the oven and allow it to cool completely. The meringue will firm up as the pie cools, and the coconut filling will set to a creamy consistency.
Step 15: Once cooled, slice the pie and serve. You can enjoy it at room temperature or chilled. Garnish with additional shredded coconut or a sprinkle of cinnamon for extra flavor.

How to Make Sure Meringue Doesn’t Weep: To prevent the meringue from weeping (releasing liquid), ensure that the meringue is spread all the way to the edges of the pie crust. This seals the meringue and prevents it from shrinking.
Adjust the Sweetness: If you prefer a less sweet pie, you can reduce the sugar in the filling slightly. Just make sure to adjust the sugar in the meringue to maintain the right texture.
To Make a Thicker Filling: If you want a thicker coconut filling, reduce the milk to 2 1/2 cups instead of 3 cups.

Coconut Variations: You can use toasted coconut in the filling for added flavor and texture. Toast it in a dry skillet over low heat, stirring constantly until golden brown, and then add it to the filling.
Meringue Tips: If you find your meringue not forming stiff peaks, it could be because the egg whites weren’t whipped enough, or they had any yolk or grease in them. Make sure to use clean, dry equipment and room-temperature eggs for best results.

Enjoy this creamy and indulgent coconut pie with its rich, custard-like filling and fluffy, golden meringue topping!