Double-Coconut Cream Pie

Filling
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
8 ounces can cream of coconut
3 egg yolks -- beaten
2 tablespoons butter or margarine
1 cup flaked coconut
2 teaspoons vanilla
1 9 inch pie crust -- baked

Meringue
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

For filling:
In a medium saucepan combine the sugar, cornstarch and salt. Stir in the milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup hot milk mixture into beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in coconut and vanilla. Pour filling into baked pastry shell.

For meringue:
Let egg whites stand at room temperature for 30 minutes. In a mixing bowl beat egg whites, vanilla and cream of tartar on med. speed of an electric mixer until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with 2 tablespoons coconut.

Bake at 350 degrees for 15 min. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving.

Servings: 8
Source: Better Homes and Gardens