For several weeks I kept thinking of the coconut and pineapple pie that is covered with meringue that I use to bake.
All the ingredients were on hand.
Yesterday morning I baked the pie before breakfast.
Did not have cornstarch in the pantry to make the mixture I add to meringue.
This was shared with me years ago.
This process gives you a meringue with more volume, does not weep and stays high.
It always results in a picture perfect looking pie. Have used it on banana pudding also.
Bake your deep dish pie shell according to directions on package.
In double boiler place 2 cups of milk, 3/4 or 1 cup of sugar (1 cup seemed a little too sweet for me), 3 beaten egg yolks, 1/4 tsp salt
and 1 tsp vanilla.
Mix and stir or whisk continually until mixture thickens. Usually takes about 10 minutes.
Add 1 small can of crushed pineapple - drained and 1 and 1/2 cups of coconut to the thickened
pudding like mixture.
Put in baked pie shell and add meringue.
For meringue beat 3 egg whites and after they begin to form soft peaks I add 2 tbsp of sugar
and 1 tsp of vanilla. Continue to beat until stiff peaks form and then place on pie.
Bake in 350 oven until golden brown. Usually 10 to 15 minutes
You can use this same pudding mixture for banana pudding or add chocolate for that type of pie.