Coconut Cream Pie - Grams Way
8 - 10, depending on the slices
flaked coconut, i use angel flake
couple drops of yellow food coloring to pudding, for a yellower filling (optionl)
9 inch pie crust, baked
MERINGUE ( IF YOU WANT A THICKER MERINGUE, JUST DOUBLE THE RECIPE).
Preheat oven to 350 degree
2In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat.
3Combine remaining 1 cup of milk and cornstarch in a bowl. Mix together well and then add to the hot milk mixture.
4Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla; stir until thick.
5Pour into baked pie shell.
In a large bowl, beat egg whites, cornstarch and cream of tarter at high speed with an electric mixer.
Mix until soft peaks form.
Add sugar one tablespoon at a time, beating well after each addition.
7Spread meringue onto pie, swirling to make soft peaks. Sprinkle coconut on meringue. Brown meringue in oven. Watch carefully.
Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.
8Enjoy...this is one of the best coconut pies I ever had, and it never fails..