This was one of Granny’s favorites. It is the same pudding recipe used to make Pa’s Banana Pudding. This recipe will make two pies.
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Pie Filling:
4 cups milk
4 egg yolks
1 cup sugar
2 tablespoons cornstarch
2 tablespoons vanilla extract
1 cup shredded coconut
Meringue:
4 egg whites
6 tablespoons sugar
1/2 teaspoon cream of tartar
In a saucepan, combine milk and sugar. Heat on medium. Blend cornstarch in just enough cold water to dissolve and add the eggs. (This prevents your having lumps or scrambled eggs in the pudding!) Gradually pour the egg mixture into the heated milk. Add the vanilla and coconut. Stir constantly, until thickened. If it should become lumpy, try beating it with a mixer.
To make the meringue: Beat the egg whites and cream of tartar, adding sugar a little at a time until it is dissolved and the meringue is stiff and glossy.
Pour the pudding in the toasted pie shell. Top with meringue. Place the pie in a heated oven on low broil and watch it constantly until it toasts golden brown. Serve room temperature or chilled.
Desserts, 2001