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From: Nancy,.SanFran

Melissa Thornton's Coconut Cream Pie
Recipe By :St. Louis Post-Dispatch 5/22/00
Yield: 8 servings

For filling:
1 cup granulated sugar
2 tablespoons cornstarch
5 egg yolks
2 1/2 cups milk
1/4 cup butter -- (1/2 stick) cut
into chunks
1 teaspoon vanilla
1/2 cup flaked coconut
1 pie crust -- baked and cooled

For meringue:
7 tablespoons granulated sugar
3 tablespoons powdered sugar
5 egg whites
1 pinch salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla
2 tablespoons flaked coconut

Preheat oven to 350 degrees.

To prepare filling: Combine sugar and cornstarch in a medium pot with a heavy bottom. Stir in yolks. Slowly add the milk, stirring until smooth. Cook over medium heat until thick, stirring constantly. Remove from heat.

Add butter, 1 piece at a time, stirring until melted. Add vanilla and coconut. Stir well. Place filling in pie crust.

To prepare meringue: Mix sugars in small bowl; stir well and set aside.

Place egg whites in mixer bowl. Add a pinch of salt. Beat on medium-low speed until frothy. Add cream of tartar; increase speed to medium-high. When soft peaks form, begin to add sugar gradually. Beat until firm but not dry peaks form. Add vanilla; beat on high about 30 seconds.

Place meringue on top of filling. Make sure that meringue covers entire filling area and seals to crust. Sprinkle coconut over meringue.

Bake until meringue is lightly browned, about 8 minutes. Let cool at room temperature, then refrigerate. Serve cold or at room temperature.

Note: A whipped topping also works well with this pie. Chill pie after filling. Cover top with whipped cream. Sprinkle with coconut. Do not bake. Refrigerate until serving.