2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs yolks, lightly, beaten
1 cup flaked coconut
2 tablespoons butter
1/2 teaspoon vanilla
1 pastry shell (9 inches) baked
Top with fresh whipped cream and toasted coconut
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
Completely cool pie and top with fresh whipped cream and toasted coconut. If you like meringue, then do the following:
In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350 until the meringue is golden. Refrigerate leftovers.