photograph by Matt Hulsman

1 pie shell, baked
1½ cups milk, scalded
1 cup sugar, divided use
¼ cup flour
⅕ teaspoon salt
2 egg yolks, beaten
2 tablespoons butter
1 cup shredded coconut
1¼ teaspoons vanilla, divided use
2 egg whites

Bake pie shell until brown, and allow to cool. Heat water in the bottom of a double boiler. Scald milk. Sift ¾ cup sugar, flour, and salt. Add scalded milk to flour mixture. Cook in the top of the double boiler until thickened.

Whisk in tempered egg yolks and butter. Continue cooking, and stir until butter is melted. Add coconut and 1 teaspoon vanilla. Cool. Pour into pie shell.

Beat egg whites and ¼ teaspoon vanilla until foamy. Gradually add ¼ cup sugar (1 tablespoon at a time), beating until stiff peaks form.

Spread meringue over filling, making sure to seal the edges of pastry.

Bake at 400° for 10 minutes or until meringue is golden brown.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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