Coconut Cream Meringue Pie

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

In saucepan , combine the sugar , cornstarch and salt.

Gradually stir in milk until smooth.

Bring to a boil.

Cook and stir for 2 minutes or until thickened.

Gradually stir in 1 cup hot filling into egg yolks.

Return all to the pan , stirring constantly.

Bring to a gentle boil.

Cook and stir for 2 minutes.

Remove from heat.

Stir in chopped coconut , butter and vanilla until butter is melted.

For meringue , in a mixing bowl , beat the egg whites on medium speed until foamy.

Add cream of tartar , beat until soft peaks form.

Gradually beat in sugar , 1 t at a time , on high until stiff peaks form.

Pour hot filling into crust.

Spread with meringue , sealing edges to crust.

Sprinkle with flaked coconut.

Bake at 350 degrees for 13-15 minutes or until golden brown.

Cool on a wire rack for 1 hour.

Chill for 1-2 hours before serving.

Refrigerate leftovers.

sugar, cornstarch, salt, milk, egg yolks, flaked coconut, butter, vanilla extract, egg whites, cream of tartar, pastry shells