Ingredients:

For the Filling:

3/4 cup sugar

1/4 cup + 2 tbsp cornstarch

1/8 tsp salt

3 egg yolks, beaten

3 cups whole milk

1 tbsp butter

2 tsp vanilla extract

1 cup shredded coconut

For the Topping:

3 egg whites

2 tbsp sugar (optional, for added sweetness)

For the Base:

1 pre-baked pie shell

Instructions:

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the beaten egg yolks and milk. Whisk well.

Place the saucepan over medium heat. Stir constantly until the mixture thickens and becomes creamy. This will take about 7-10 minutes.

Remove the pan from heat. Stir in butter and vanilla extract until fully incorporated. Add the shredded coconut and mix well.

Pour the hot filling into the pre-baked pie shell. Smooth the surface with a spatula.

In a clean, dry bowl, beat the egg whites until stiff peaks form. If desired, gradually add 2 tablespoons of sugar while beating for a slightly sweetened meringue.

Spread the meringue evenly over the pie filling, ensuring it touches the edges of the crust to seal.

Place the pie under a preheated broiler or in a 375°F (190°C) oven for 5-7 minutes, or until the meringue is lightly browned. Watch closely to prevent burning!

Allow the pie to cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours before serving.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

Servings: 8 slices

Calories (per slice): Approx. 300 kcal