1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
1 1/3 cups Baker's flaked coconut
Meringue for Pie
Pastry for Single-Crust Pie or Premade Graham Cracker Crust
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge, prick pastry. Bake in 450 degree oven for 10 to 12 minutes or till golden. Cool thoroughly. I have used premade crusts and graham cracker crusts in a pinch.
For filling, in saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir until the mixture is thickened and bubbly. Reduce the heat now and cook and stir for 2 more minutes. Be careful not to burn this. You cannot leave it unattended on the stove. Remove from heat.
Separate egg yolks from whites, set whites aside for the meringue. Beat egg yolks. Gradually stir in 1 cup of the hot pudding mixture into the yolks. Return this egg mixture to the hot pudding mixture in the pan. Put back on stove and bring to a gentle boil. Cook, stirring constantly for 2 more minutes. Remove pan from heat and stir in the butter and vanilla. Next, stir in 1 cup of coconut. You can now pour this mixture into your baked pie shell. Add your meringue and top the meringue with the remaining coconut and bake in a 350 degree oven for 12 to 15 minutes to brown the coconut and meringue to your liking. Cool, refrigerate and enjoy. It'll be gone in no time.
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