Coconut Creme Pie
1/4 cup corn starch
2/3 cup sugar
1/4 tsp salt
2 cups scalded milk
3 egg yolks, slightly beaten
1/2 tsp vanilla extract (I also add a few drops of coconut extract)
2 tblsp butter
1 cup flaked coconut
9 inch pie crust, baked (I use Pillsbury pre-made)
Combine corn starch, sugar and salt in the top of a double boiler. Gradually stir in hot milk. Cook, stirring constantly, until thick, about 10 minutes. Solwly add small amount of hot mixture to egg yolks stirring as you mix together. When combined, return to hot mixture. Cook 5 minutes, then cool. Add butter, vanilla and coconut. Pour into cooled, baked pie shell.
Meringue
3 egg whites
6 tblsp sugar
1/2 cup coconut
For meringue, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff. (I like to add a little flaked coconut to the meringue mixture). Spread over custard, sprinkle with coconut and bake at 350 for 12-15 minutes until light golden brown.