Submitted by Cathy Choate, Pleasant Hope, Mo.
Pie:
• 1 9-inch pie crust, baked
• 2/3 C sugar
• 1/4 C cornstarch
• 1/2 tsp salt
• 3 C milk
• 4 egg yokes, slightly beaten
• 2 Tbsp butter, softened
• 2 tsp vanilla
• 1 C flaked coconut, divided
Mix sugar, corn starch and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the mixture into the egg yokes, then add egg mixture back to saucepan. Boil and stir 1 minute, then remove from heat. Stir in butter, vanilla and 3/4 coconut. Let stand for a few minutes while making the meringue, then pour into the pie shell, top with meringue.
Meringue:
• 3 egg whites
• 1/4 tsp cream of tarter
• 6 Tbsp granulated sugar
• 1/2 tsp vanilla
Beat egg white and cream of tartar in a medium bowl until foamy. Beat in sugar, 1 Tbsp at a time. Continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Put on top of cream pie filling, sprinkle remaining coconut on top and bake at 350 degrees until golden brown. Note: Watch very carefully.
