Coconut Cream Pie
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||3 , beaten|
|Flaked coconut||3⁄4 Cup (12 tbs), divided|
|Butter||1 1⁄2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
Combine first 3 ingredients in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in 1/2 cup coconut, butter, and vanilla.
Immediately pour filling into baked pastry shell.
Cover the filling with waxed paper.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer for 1 minute.
Gradually add remaining sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar dissolves.
Remove waxed paper from filling; spread meringue over hot filling, sealing to edge of pastry.
Sprinkle meringue with 1/4 cup coconut.
Bake at 350Â° for 12 to 15 minutes or until golden brown.