Prep: 30 min|Bake: 20 min + Chilling|Yield: 8 servings|Cool: 1 hr

Ingredients

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, lightly beaten

1/2 cup flaked coconut

1 tbsp butter

1 1/2 tsp vanilla extract

1 pastry shell ( 9 in) baked

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/4 tsp vanilla extract

6 tbsp sugar

1/4 cup flaked coconut

Instructions

  1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 min longer.
  2. remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 min longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
  3. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
  4. Bake at 350° for 20 min or until golden brown. Cool on a wire rack for 1 hr; refrigerate for 1-2 hrs before serving.