Coconut Cream Pie

1. 1

   Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan.

2. 2

   Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.

3. 3

   Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer.

4. 4

   Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut.

5. 5

   Pour into cooled pie shell.

6. 6

   For the meringue:

7. 7

   Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.

8. 8

   Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over.

9. 9

   Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned.

10. 10

    Cool, refrigerate and serve.

11. 11

    6 to 8 servings.

No additional tips available.