Double Coconut Cream Pie

ingredients

• 3
  egg whites
• 1/3
  cup sugar
• 1/4
  teaspoon salt
• 1/4
  cup cornstarch
• 2
  cups milk
• 3/4
  cup cream of coconut
• 3
  beaten egg yolks
• 2
  tablespoons margarine or butter
• 1
  cup flaked coconut
• 2
  teaspoons vanilla
• 1
  baked pastry shell
• 1/2
  teaspoon vanilla
• 1/4
  teaspoon cream of tartar
• 
  

1/3

cup sugar

2   tablespoons flaked coconut

directions

1.Let egg whites stand at room temperature for 30 minutes.

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

3.For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.