• ¾ cup sugar

  • 3 tbs cornstarch

  • ¼ tsp salt

  • 2 cups milk

  • 3 eggs, separated

  • 2 tbs butter or margarine

  • 1 tsp vanilla extract

  • 1 (3 ½ -ounce) can flaked coconut

  • 1 baked 9-inch pastry shell

  • ½ tsp vanilla extract

  • ¼ tsp cream of tartar

  • ¼ cup plus 2 tbs sugar

Coconut Cream Pie

ingredients
directions

  • Combine ¾ cup sugar, cornstarch, and salt; gradually stir in milk. Cook mixture over medium heat, stirring constantly, until thickened.

  • Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of the hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook for 2 minutes, stirring constantly, remove from heat; stir in butter, 1 tsp vanilla, and 1 cup coconut. Spoon into pastry shell.

  • Combine egg whites, ½ tsp vanilla, and cream of tartar; beat until foamy. Gradually add ¼ cup plus 2 tbs sugar, 1 tbs full at a time, beating until stiff peaks form. Spread meringue over pie, being careful to seal edges; sprinkle with remaining coconut. Bake at 350º for about 10 minutes or until lightly browned. Cool; then refrigerate until time to serve.