Coconut Cream Meringue Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, lightly beaten (save whites for meringue)
• 1 cup flaked coconut, finely chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon vanilla extract
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 pastry shells, 9 inches, baked
• 1/2 cup flaked coconut

Recipe

• 1 in saucepan, combine the sugar, cornstarch and salt.
• 2 gradually stir in milk until smooth.
• 3 bring to a boil; cook and stir for 2 minutes or until thickened.
• 4 gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
• 5 bring to a gentle boil; cook and stir for 2 minutes.
• 6 remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
• 7 for meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
• 8 add cream of tartar, beat until soft peaks form.
• 9 gradually beat in sugar, 1 t at a time, on high until stiff peaks form.
• 10 pour hot filling into crust.
• 11 spread with meringue, sealing edges to crust.
• 12 sprinkle with flaked coconut.
• 13 bake at 350 degrees for 13-15 minutes or until golden brown.
• 14 cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
• 15 refrigerate leftovers.