The perfect recipe for old fashioned coconut cream pie with a light and fluffy meringue topping.
one 9 inch baked pie shell
3 cups milk, divided
1 cup granulated sugar
1/8 teaspoon salt
6 Tablespoons cornstarch
1 cup sweetened flaked coconut
3 Tablespoons butter
1 Tablespoon vanilla extract
additional coconut – for garnish
3 large egg whites
1 Tablespoon cornstarch
1/4 teaspoon cream of tarter
6 Tablespoons granulated sugar
Preheat oven to 350F.
In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat.
Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl.
Mix together well and then add to hot milk mixture.
Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla Cook and still until mixture thickens again.
Pour into baked pie shell and top with meringue.
To prepare the meringue in a large bowl, beat egg whites, cornstarch and cram 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. Spoon meringue onto pie, swirling to make soft peaks. 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.