2/3 C Sugar
1/4 C Corn Startch
1/2 tsp Salt
3 C Milk
4 Egg Yolks, slightly beaten
2 Tbsp Butter
2 tsp Vanilla
3/4 C Coconut
Prepared 9 inch Pie Shell
Stir together sugar, corn starch and salt. In a separate bowl, whip together milk and yolk. Add to sugar mixture.
Cook over medium heat, stirring constantly until boiling. Cook one minute while boiling (continuing to stir with wire whisk). Remove from heat. Add butter, vanilla and coconut.
Pour into a baked 9 inch pie shell.
Meringue:
4 Egg Whites
4 tsp Cream of Tarter
1/2 C Sugar
3/4 tsp Vanilla
Beat egg whites and tarter. While continuing to beat, add sugar one Tbsp at a time. Beat until stiff and glossy. Add to top of pie. Make sure meringue touches sides of pie, so it does not shrink when baked. Bake at 400 for 10 minutes.
1/4 C Corn Startch
1/2 tsp Salt
3 C Milk
4 Egg Yolks, slightly beaten
2 Tbsp Butter
2 tsp Vanilla
3/4 C Coconut
Prepared 9 inch Pie Shell
Stir together sugar, corn starch and salt. In a separate bowl, whip together milk and yolk. Add to sugar mixture.
Cook over medium heat, stirring constantly until boiling. Cook one minute while boiling (continuing to stir with wire whisk). Remove from heat. Add butter, vanilla and coconut.
Pour into a baked 9 inch pie shell.
Meringue:
4 Egg Whites
4 tsp Cream of Tarter
1/2 C Sugar
3/4 tsp Vanilla
Beat egg whites and tarter. While continuing to beat, add sugar one Tbsp at a time. Beat until stiff and glossy. Add to top of pie. Make sure meringue touches sides of pie, so it does not shrink when baked. Bake at 400 for 10 minutes.
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