Categories: Pies/ cobbler / cheesecake

Ingredients

• 1 cup sugar
• 3 Tbsp. butter
• 1/2 cup cornstarch
• 1 1/2 tsp. vanilla
• 1 (3 1/2 oz.) can flaked coconut
• 3 cups milk
• 4 eggs, separated
• 1 baked 9 inch pie crust
• Whipped cream or
• 4 egg whites
• 1/2 tsp. vanilla
• 1/2 cup sugar
• 1/4 tsp. cream of tartar
• Toasted coconut flakes

Directions

1. Separate egg yolks. Reserve whites for meringue.
2. Combine sugar, cornstarch, salt and milk. Cook over medium to low heat, stirring constantly. After mixture bubbles up and thickens, cook on additional 2 minutes. Remove from heat.
3. Beat egg yolks slightly. Gradually stir 1 cup hot mixture into yolks, being careful not to scramble the yolks. Return egg mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
4. Add butter and vanilla, stir until butter is melted. Add coconut and mix. Pour mixture into prepared pie crust. Allow to cool.
5. Top with whipped cream OR:
6. Beat egg whites at room temperature and cream of tartar with an electric mixer on high speed. Beat until foamy. Gradually add sugar, I Tbsp. at a time, until stiff peaks form, and sugar is dissolved (2-4 minutes).
7. Beat in vanilla and spread meringue over hot coconut filling, sealing to the edges.
8. Sprinkle extra coconut on top. Bake at 350 degrees for 12 to 15 minutes, until browned. Cool completely before cutting.

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