Coconut Cream Pie

 

1
9" baked pie shell
2/3
cup sugar
1/4
cup cornstarch
1/2
teaspoon salt
3
cups milk
4
egg yolks, slightly beaten
2
tablespoons butter, softened
2
teaspoons vanilla extract
1
cup flaked coconut
4
egg whites
1/4
teaspoon cream of tartar
1/2
cup sugar
1/2
teaspoon vanilla extract

 

 

Mix 2/3 cup sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute.  Stir at least half of the hot mixture gradually into egg yolks.  Stir into hot mixture in saucepan.  Boil and stir one minute;  remove from heat.  Stir in butter, 2 tsp. vanilla and 3/4 cup coconut.  Pour into pie shell.

 

Beat egg whites and cream of tartar until foamy.  Beat in 1/2 cup sugar, 1 tablespoon at a  time;  continue beating until stiff and glossy.  Beat in 1/2 teaspoon vanilla.  Spread meringue onto hot pie filling.  Sprinkle with remaining coconut.  Bake until delicate brown in 400° oven, 8 to 12 minutes.  Refrigerate pie. 

 

8 servings.