Submitted by Barb Luthy, Lebanon, Mo.
• 3 egg yolks (set whites aside for meringue)
• 4 C of milk
• 1/2 C coconut
• 3 Tbsp corn starch
• 1 tsp coconut flavoring
Meringue:
• 3 egg whites
• 1/3 C sugar
• 1 tsp cream of tartar
Cook the egg yolks with milk over medium heat and add the coconut. Add the corn starch and coconut flavoring. Cook, stirring constantly until very thick (can also be cooked in the microwave to avoid scorching). Bake a 9-inch pie crust, store bought or homemade, in a 350-degree oven for 20 minutes, until lightly browned. Pour coconut pie filling into the cooled, baked pie crust. Beat the eggs, sugar and cream of tartar together until stiff peaks form. Smooth on top of pie filling, making curls with back of spoon. Return to oven, under the broiler and watch closely so it doesn’t burn. Once it browns, remove from oven and cool completely. Store in the refrigerator for several hours before serving or overnight.
