Coconut Cream Pie

Coconut Cream Pie

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla extract

1 1/3 cups coconut, divided

1 (9-inch) baked pastry shell

 

In a double boiler, combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat.

Stir a small amount of hot mixture into egg yolks; return to hot mixture; cook 2 minutes, stirring constantly.

Remove from heat. Add butter and vanilla; mix well. Stir in 1 cup coconut; cool to room temperature. (To prevent a crust from forming, put clear plastic wrap directly on top, touching surface of the hot pudding across to the sides of pan. When cooled pour into baked pastry shell.


Meringue

3 egg whites

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/4 cup sugar

Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread atop pie sealing to pastry. Sprinkle top of meringue with 1/3 cup coconut. Bake in preheated 350 degree F oven for 12 - 15 minutes or until meringue is golden.