Coconut Cream Pie

Coconut Cream Pie

1 9" pie shell -baked & cooled completely.

Pie Filling

1 cup sugar

3 egg yolks

1/4 cup cornstarch

2 cups milk

1 Tbs. butter

1 tsp. vanilla

1  1/2 cups coconut

Meringue

3 egg whites

1/8 tsp. of cream of tartar for each egg white

4 Tbs. sugar

1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.

Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.

Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell. 

For the meringue, beat the whites with an electric mixer on medium speed until stiff peaks form. Gradually add in 4 Tbs. of sugar, 1 Tbs. at a time beating a few seconds in between.  Change the speed to high and continue beating.  Then  add in the cream of tartar and 1 tsp. of vanilla. Be careful on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary.