Shelly's Recipe

DOUBLE-COCONUT CREAM PIE

Category: Pies - Cream and Custard

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
1 (8 oz) can cream of coconut
3 beaten egg yolks
2 tbsp margarine
1 cup flaked coconut
2 tsp vanilla
1-9 inch baked pastry shell
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/3 cup sugar
2 tbsp flaked coconut

For filling: In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut and 2 tsp vanilla. Pour filling into baked pastry shell.

For meringue: Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg whites, 1/2 tsp vanilla, and cream of tartar on medium speed of electric mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbsp at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with 2 tbsp coconut. Bake in 350 for 15 minute. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.