1 store-bought pastry shell (9-inch), baked
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons usalted butter or margarine
1/2 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 cup flaked coconut
For the Crust:
Bake store-bought 9-inch pastry shell. Set aside.
For the Filling:
In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk and stir for 2 minutes or until thickened.
Gradually stir in 1 cup of the above hot milk mixture into beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir in finely chopped coconut, butter and vanilla until butter is melted.
For the Meringue:
In a mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high speed until stiff peaks form.
Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle top of pie with the 1/2 cup flaked coconut. Bake at 350 degrees F (180 C) for 13-15 minutes or until golden brown. Cool on wire rack for 1 hour; chill for 1 - 2 hours before serving. Refrigerate leftovers.
Makes 6-8 servings.
Source: My mother's (Ruby Taylor) Recipe Collection
Submitted By: Wesley Taylor