Brown a deep dish pie shell in the oven and then set aside.
3.5 cups of milk
2 egg yolks (separate egg yolks and whites - you will use the whites for the meringue)
Combine the mix with the milk in a medium sauce pan. Add the egg yolks to the mixture. Bring to a full boil on medium heat, stirring constantly. (Make sure you have about 20-30 minutes committed to constantly stirring the mixture). Once the mixture is thick and begins to boil remove from heat and let stand for about 5 minutes, stirring a couple of times.
While the mixture is thickening (away from the heat) go ahead and create the meringue for the top of the pie. Beat the egg whites that you set aside on high speed with a mixer. Add a teaspoon of sugar into the mixture as it beats.
Now, pour the pudding mixture into the cooled pie crust shell. Add the meringue on top and place in the oven at 350º - remove from oven after about 10-15 minutes or when the meringue has browned.
Let the pie stand for about 15 minutes on the counter and then place in the refrigerator for about 3 hours to set.
Optional: sprinkle coconut on top of the pie before browning the meringue. You can also use Cool Whip instead of meringue if you prefer.
