Coconut Cream Pie

2/3 Cups of sugar

1/4 cup of cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, beat lightly

1 cup flaked coconut, chop it a bit

2 tablespoons butter

1/2 teaspoon vanilla extract

1 (9 inch) baked pie shell

1) In a small sauce pan, combine the sugar, cornstarch and salt. Stir in the milk until smooth.

Cook and stir over medium high heat until it gets thick and bubbly. Reduce heat, continue cooking and stirring for about 2 minutes longer. Remove from heat.

2) Stir a small amount of hot filling into the eggs yolks, return all to the pan, stirring constantly. Bring just to a boil, cook and stir for 2 more minutes.

Gently stir in the chopped coconut, butter and vanilla, until butter is melted.

Pour hot filling into into crust.

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 Tablespoons sugar (can use powder sugar)

1/2 cup flaked coconut

3) For meringue, In a small beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually beat in sugar, 1 table spoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

4) If you want you can sprinkle with flaked coconut. Bake at 350 degrees F for 12-15 minutes or until meringue is golden brown.

Cool for one hour. Refrigerate at least 3 hours before serving and refrigerate any leftovers.

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This post is linked to:

Foodie Friday