COCONUT CREAM PIE

Steps:

• 1. In top part of a double boiler, combine flour, sugar and salt.
• 2. Add 1 cup milk; stir until smooth; stir in remaining milk.
• 3. Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.
• 4. Place pan with the milk mixture over (not in) the boiling water.
• 5. Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.
• 6. Slightly beat 3 egg yolks.
• 7. Add approximately 1/2 to 2/3 cup of hot mixture to yolks and mix well; add yolk mixture to pudding mixture in pan and mix well.
• 8. Return to heat and cook until thickened (2-3 minutes.)
• 9. Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.
• 10. Stir in 1 cup coconut; set aside.
• 11. Place crust on a baking sheet and set aside while making the meringue. Place oven rack in middle position and preheat oven to 375 degrees F.
• 12. Using an electric mixer, beat egg whites until frothy.
• 13. Add cream of tartar and beat until soft peaks form.
• 14. While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.
• 15. Add 1/2 teaspoon vanilla extract and beat until incorporated.
• 16. Pour hot filling into pie shell; top with meringue, making sure to spread meringue all the way to make contact with the edge of the pie shell.
• 17. Sprinkle meringue with scant 1/4 cup coconut.
• 18. Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)
• 19. Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.
• 20. Keep refrigerated.