Double Coconut Cream Pie

The best coconut cream pie ever!!!

For filling , in a saucepan , combine the 1 cup sugar and cornstarch.

Gradually stir in the milk.

Cook and stir over medium-high heat till mixture is thickened and bubbly.

Remove the saucepan from heat.

In a bowl , beat the egg yolks with a fork.

Gradually stir about 1 cup of the hot filling into yolks.

Return all to saucepan.

Bring to a gentle boil.

Cook and stir for 2 minutes more.

Remove mixture from the heat.

Stir in the 3 / 4 cup coconut , the butter and vanilla.

Pour filling into baked piecrust.

For meringue , in a mixing bowl , beat egg whites with an electric mixer till soft peaks form.

Gradually add the 1 / 4 cup sugar , beating till stiff peaks form and sugar dissolves.

Immediately spread meringue over hot filling.

In piecrust , carefully sealing to edge of pastry to prevent shrinkage.

Sprinkle the 1 / 4 cup coconut over the top.

Bake the pie in a 350 oven for 15 minutes or till golden.

Cool the pie completely on a wire rack.

Store in the refrigerator.

sugar, cornstarch, milk, eggs, coconut, butter, vanilla, pie crusts