Coconut Cream Pie
1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
2 1/2 cup hot milk
3 egg yolks (save whites for meringue)
1 teaspoon vanilla
2 cups flaked coconut
1 (9inch deep dish) baked pie shell
Meringue
3 egg whites
1/4 cup sugar
1 teaspoon cream of tarter
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Stir sugar, cornstarch and salt together until completely blended. Gradually stir in hot
milk. Bring to a boil, over moderate heat, boil for 1 minute. Remove from heat. Stir some
of the hot mixture into well beaten egg yolks; combine with remaining hot mixture. Add
flavoring. Place over hot water (in double boiler) and cook until thick enough to mound
from a spoon, about 5/10 minutes. Stir in almost all the coconut. Pour into crust.
Meringue
Whip until stiff peaks form. Put on pie, making sure to seal all edges. Put in 350 oven
and bake until brown, sprinkle with remaining coconut. You can turn off the oven before it
gets brown and leave in oven (with door cracked) until it cools. Sometimes this will help
with the meringue "weeping"
Thanks Sarah a.k.a Luvscake
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