Coconut Cream Pie

By lmeyer

Ingredients

• 1 (9") baked pie shell
• 1/4 cup cornstarch
• 2/3 cup sugar
• 1/2 tsp salt
• 2 1/2 cup milk
• 3 eggs, separated
• 1 tsp vanilla
• 1 cup coconut
• 6 T sugar
• 1/4 tsp cream of tartar

Preparation

Step 1

Mix cornstarch, sugar and salt in top of double boiler; slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly. Cover and cook 10 minutes, stirring occasionally. Stir a little hot mixture into beaten egg yolks. Stir into remaining hot mixture. Cook 2 more minutes, stirring constantly.

Remove from heat; stir in vanilla and 3/4 cup coconut. Cool to room temperature. Turn into pie shell. Beat egg whites; slowly add 3 T sugar and 1/4 tsp cream of tartar. Beat until stir. Pile on filling. Sprinkle with 14 cup coconut. Bake at 350 degrees for 10-15 minutes.

Recipe from Ruth Everding