This is the recipe that we have always used at my restaurants. I hope you enjoy it.

COCONUT CREAM PIE

2/3 c. sugar
1/2 c. (heaping) flour
pinch salt
2 c. milk
2 eggs, separated
1 T. butter
1 t. vanilla (very good quality!)
1 c. coconut
1 9-inch baked pastry shell, baked

In a heavy-bottomed saucepan, combine sugar, salt and milk. When milk is hot stir in flour. Over medium heat stir mixture constantly until thickened and it just comes to a boil. In a small bowl, beat egg yolks and add about 1/2 c. of the hot pudding mixture and mix well. Return egg mixture to the hot pudding mixture stirring rapidly until mixtures are well blended. Cook until thickened and remove from heat. Add vanilla and butter and stir until well mixed. Stir in coconut and pour into baked pastry shell. Top with meringue. (This can be easly prepared in the microwave - heat milk, sugar, and salt until hot about 3 minutes. Stir in flour. Microwave at 1 1/2 minute intervals, stirring in between, until thickened, temper eggs as described above.

NO WEEP MERINGUE

1/3 c. sugar
2 T. sugar
1 T. cornstarch
1/2 c. water
4 egg whites

Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened. Remove from heat. In mixer bowl, beat egg whites, and 2 T. sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool.

For Chocolate Pie

2 1/2 c. milk
3/4 c. sugar
3 T. cocoa (added with the flour)
All other ingredients are the same