Jessie Hamilton, Farmerville High
- 1 baked pie shell
- 1/2 cup sugar
- 1/2 cup Watkins® coconut dessert mix
- 1 Tbsp. all-purpose flour
- 2 1/2 cup whole milk
- 4 eggs
- 4 oz sweet chocolate
- 1 tsp vanilla
- 2/3 cup pecans
- 1/4 tsp cream of tartar
- 1/2 cup superfine
- 1/2 cup granulated sugar
Prepare pie shell; bake and set aside. In a medium saucepan, 1/2 cup combine sugar, coconut dessert mix and flour. In a medium bowl, beat milk and egg yolks until smooth. Remove from heat. Break chocolate into several pieces.
Beat egg whites, cream of tartar and remaining sugar until stiff peaks form and sugar is dissolved. Immediately spoon meringue carefully around edge and in center of hot pie filling. Swirl center of meringue slightly, but don’t make high peaks; sprinkle with remaining nuts.
Bake at 400°F for 10 minutes or until golden brown.
Cool 2 hours. Refrigerate pie until ready to serve.