This Heavenly Coconut Pie really lives up to it’s name! It’s one of my favorite family recipes that I don’t share with just anyone. It’s definitely not Keto!

Filling Ingredients:

• 1 baked pie crust (9-inches)
• 1 cup sugar
• 5 tablespoons flour
• 2 1/2 cups milk (canned, whole, or half and half and you can mix them)
• 4 egg yolks, room temperature
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1- 1 1/2 cups sweetened coconut

Meringue:

• 4 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/4 cup sugar
• 1/2 cup sweetened coconut

It’s up to you whether or not you make your own pie crust. Sometimes, ok most of the time, I “cheat” and use a pre-made one. PetRitz is actually very good. The pie is so delicious with a rich creamy custard full of sweet coconut, that no one will probably notice your pie crust anyway. Make sure it is cooled completely before adding the filling.

Preheat your oven to 350 degrees F. In a large heavy saucepan, add sugar, flour, milk, and egg yolks. Mix well until the sugar is dissolved and the egg yolks are blended in completely. (I like to use a wire whisk.)

Cook the filling over medium heat for 10-12 minutes while stirring constantly. The filling will stick to the bottom of the pan if you don’t. After 10-12 minutes, the filling should be thick and creamy. Remove the pan from the heat and add the vanilla, butter, and coconut, mixing well. (Don’t omit the butter. It is the ingredient that makes this pie perfect! Trust me!) Set aside on the counter to just cool slightly while you make the meringue.

Meringue? Easy-Peasy (and a must for this Coconut Pie!)

Some women are intimidated by meringue, but they really aren’t that complicated. Don’t be afraid!

In the bowl of an electric mixer, using the wire whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Increase the speed to high and gradually add in the sugar, one tablespoon at a time. The sugar will dissolve, and the peaks will become stiff and glossy.

Pour the slightly cooled filling into the cooked pie crust. Then spread the meringue evenly over the coconut filling. Make sure the meringue seals over the edges of the crust. It is important that is covers over the crust so the meringue won’t shrink when baking. I use an icing spatula and pile that meringue up high with little swirls. Then sprinkle the meringue with flaked coconut. Bake for 10-15 minutes or until the meringue is golden. Cool for 1 hour. Refrigerate for at least 3 hours before serving, that is if you can convince your husband to wait that long! Sadly, this is not a Keto recipe, but sometimes you need a treat. I only make this two times a year — at Thanksgiving and for my husband’s birthday.