So this recipe is one of our Duck Dynasty recipes, and it was a HUGE hit this last Thanksgiving. People didn't believe it was homemade, and not store-bought. I've made a few notes, because I tweaked the recipe a little bit. It makes two 9-inch pies.
Ingredients
Pie Filling:
2 Sticks Butter
2 Cups Sugar
2/3 C All-Purpose Flour
1 Tsp Salt
1 Can (12 oz) Evaporated Milk
1 C Regular Milk
6 Large Egg Yolks, lightly beaten (save whites for meringue)
1 tsp vanilla extract
1 pkg (14 oz) shredded coconut
Meringue:
6 Large Egg Whites
1 C Sugar
1 to 1 1/2 tsp vanilla extract
2 (9-inch) Pie crusts, pre-baked
1. Make the pie filling: on top of a double boiler over simmering water melt the butter (Rachel note: I didn't use a double boiler, I find that makes a runny pie, stove top worked just fine). Beat in the sugar, flour, and salt (I did it slowly, making sure the sugar liquefied first). Add the milks and stir continuously until the mixture thickens, it may take up to 30 minutes (it gets really thick if you mix the first few ingredients right, you have to be slow and careful!)
2. Once it's thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast (I seriously do this every time I temper egg yolks, it's so easy!). Stir the tempered egg yolks into the mixture in the double boiler (saucepan for me) and cook, stirring for 1 minute.
3. Remove the top from the double boiler (or take off the heat). Stir the vanilla and all but 1 cup of the coconut into the filling. Pour the filling into the pie crusts.
*Note - if the filling is thick, go on to the next step right away, if it is thin let it set and then make the meringue. It should be thick, though.
4. Make the meringue: Heat the broiler. With the mixer, beat the egg whites on high speed for three to four minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. By now the peaks should be able to stand and bend over as you remove the beaters. Spread the meringue over the pie filling.
5. Put the pies under the broiler to brown the meringue. (watch carefully, as this will only take about 30 seconds). Sprinkle the reserved 1 cup of coconut on top (Joey and I pre-prepared some, we roasted the coconut, but it can't be too warm when you sprinkle it on top). Chill the pies thoroughly before serving.
