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.
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup sugar
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.