This is the most popular dessert at Mrs. Rowe’s Restaurant and Bakery. Enough said.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　3 eggs yolks

　　1 cup sugar

　　1/4 cup cornstarch

　　1/4 to 1/2 cup water

　　3 cups milk

　　1 cup sweetened flaked coconut

　　1 tablespoon unsalted butter

　　2 teaspoons vanilla extract

　　1 recipe Mrs. Rowe’s Meringue (page 24)

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.

　　

Step 3

Pour the filling into the crust and top with the meringue, sealing the edges well. Sprinkle the remaining 1/4 cup coconut over the meringue.

　　

Step 4

Bake for about 30 minutes, until the meringue is golden brown and it’s firm to the careful touch (it’s easy to poke a hole in the meringue). Cool on a wire rack for 2 hours before slicing. Serve the pie at room temperature or, for a special treat, serve it warm—pop a slice in the microwave for about 10 seconds.

　　Mrs. Rowe's Little Book of Southern Pies