Coconut Cream Pie


1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.