Coconut Cream Meringue Pie

By Nanatimesthree

Ingredients

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, lightly beaten
• 1 cup flaked coconut, finely chopped
• 2 tablespoons butter
• 1/2 teaspoon vanilla
• MERINGUE
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 baked pastry shell
• /12 cup flaked coconut

Preparation

Step 1

In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Gradually stir one cup of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for two minutes. Remove from the heat; stir in chopped coconut, butter and vanilla until butter is melted.

For meringue, in a mixing bowl, bet the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle with flaked coconut. Bake at 350 for 13 to 15 minutes or until golden brown. Cool on a wire rack for one hour; chill for one to 2 hours before serving.