🥥 Classic Coconut Crème Pie with Meringue

This coconut crème pie is made from a cherished vanilla custard recipe that has
been used for decades. Creamy, rich, and perfectly balanced, it’s finished with
a light, fluffy meringue and baked until beautifully golden.

🧾 Vanilla Custard Filling

• ⅓ cup all-purpose flour (White Lily flour recommended)
• ⅔ cup granulated sugar
• 3 egg yolks
• 2 cups milk
• 2 tablespoons butter
• 1–2 teaspoons vanilla extract
• 1 generous cup sweetened coconut, packed
• 1 pre-baked pie shell

👩‍🍳 Custard Instructions

1. In a microwave-safe bowl, mix flour, sugar, and egg yolks until smooth.
2. Slowly whisk in the milk.
3. Microwave for 1 minute at a time, stirring between each minute,
   until thick and creamy.
4. Stir in butter and vanilla extract.
5. Fold in the coconut.
6. Pour the hot custard into the pre-baked pie shell.

🧾 Meringue Ingredients

• 3 egg whites, room temperature
• ¾ teaspoon cream of tartar (¼ tsp per egg white)
• 3 tablespoons granulated sugar (1 tbsp per egg white)
• 1 teaspoon vanilla extract

👩‍🍳 Meringue Instructions

1. Ensure all bowls and utensils are completely grease-free.
2. Using a stand mixer with a whisk attachment, beat egg whites
   until frothy.
3. Add cream of tartar.
4. Slowly add sugar, one tablespoon at a time, while continuing to whip.
5. Beat until stiff peaks form.
6. Mix in vanilla extract.
7. Spread meringue over the hot pie filling, pressing it all the way
   to the crust edges to seal.

🔥 Baking

• Preheat oven to 325°F–350°F (165°C–175°C).
• Bake pie until meringue is golden brown, about 10–15 minutes.
• Cool completely before slicing.

❤️ Why This Recipe Is a Keeper

• Time-tested family recipe
• Rich, creamy homemade custard
• Light, fluffy meringue topping
• Perfect for holidays and special occasions