Coconut Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 large eggs, separated
1 (3 1/2 oz.) can flaked coconut, separated
2 Tbsp. butter or margarine
1 tsp. vanilla extract
1 baked 9-inch pastry shell
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/4 c. plus 2 Tbsp. sugar

Preparation

Preheat oven to 325\u00b0.
Combine 3/4 cup sugar, cornstarch and salt in a medium saucepan.\tGradually stir in milk and cook over medium heat, stirring constantly, until mixture is thickened.
Beat egg yolks until thick and pale.
Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook over medium heat 5 minutes, stirring constantly. Remove from heat and stir in 1 cup coconut, butter and 1 teaspoon vanilla.
Spoon into pastry shell.\tBeat egg whites, cream of tartar and 1/2 teaspoon vanilla at high speed with a mixer until foamy.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating mixture until stiff peaks form and sugar dissolves.
Spread over hot filling, sealing to edge of pastry.
Sprinkle with remaining coconut and bake at 325\u00b0 for 25 to 28 minutes or until golden.
Cool on a wire rack and chill 1 hour before serving.