Double Coconut Cream Pie - cooking recipe

Ingredients

2/3 cup granulated sugar, divided
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1 (8 ounce) can cream of coconut
3 eggs, separated
2 tablespoons unsalted butter or 2 tablespoons margarine
1 cup flaked coconut, plus
2 tablespoons extra flaked coconut
2 1/2 teaspoons vanilla extract, divided
9 inches pie shells, baked & cooled
1/4 teaspoon cream of tartar

Preparation

Preheat oven to 350\u00b0F and have ready your pie crust, already baked & cooled.
Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
Add milk and cream of coconut,whisking to combine.
Cook over medium heat, stirring, until thickened and bubbly;.
Cook another 2 minutes.
Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
Return the egg mixture to the pan, stirring constantly.
Cook and stir until mixture is bubbly; cook an additional 2 minutes.
Remove from heat, then stir in butter until melted.
Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.