Coconut Cream Pie - cooking recipe

Ingredients

1 c. + 7 Tbsp. sugar
2 heaping Tbsp. cornstarch
5 eggs, separated
2 1/2 c. milk
1/4 c. butter
2 tsp. vanilla
1/2 c. + 2 Tbsp. flaked coconut
3 Tbsp. confectioners sugar
1 pinch salt
1/2 tsp. cream of tartar
1 pre-baked pie crust

Preparation

Preheat oven to 350 degrees.
Combine 1 c. sugar and cornstarch in a medium size thick bottom pan.
Separate egg from yolks and set white aside.
Add the egg yolks to the sugar mixture and slowly add the milk until combined and not lumpy.
Cook over medium heat until thick, stirring constantly.
Remove from heat. Add butter one piece at a time, stirring until melted.
Add vanilla and 1/2 c. coconut.
Stir well.
Place filling in baked pie shell.
In a small bowl, mix 7 Tbsp. sugar with confectioners sugar and stir well.
Place reserved egg white in another mixing bowl.
Add a pinch of salt.
Beat on medium low until frothy.
Add cream of tartar and increase speed to medium high.
When soft peaks form, begin adding sugar gradually.
Beat until firm (but not dry) peaks form.
Add vanilla and beat on high for about 30 seconds.
Place meringue on top of filling.
Make sure that meringue covers entire filling area and seals to crust.
Sprinkle remaining 2 Tbsp. coconut over meringue.
Bake at 350 degrees until meringue is lightly browned (about 8 minutes).
Cool at room temperature, then refrigerate.
Serve cold or at room temperature.