Recipe: Whistle Stop Cafe Coconut Cream Pie (with meringue)

WHISTLE STOP CAFE COCONUT CREAM PIE

3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon butter, melted
2 cups milk, scalded
1 cup grated coconut
1 teaspoon vanilla or rum extract
1/4 teaspoon grated nutmeg
1 (9-inch) pie shell, baked
Meringue (recipe follows)

Beat egg yolks. Gradually beat in sugar, salt, cornstarch and butter. Pour in milk and combine. Cook over boiling water, stirring constantly until thick. Add coconut, and cool.

Add flavoring and nutmeg and pour into shell. Spread meringue gently over filling, sealing to edge.

Bake in a 350 degree F oven for 15 to 20 minutes.

MERINGUE

4 egg whites
1/2 cup sugar

Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Adapted from source: Fannie Flagg's Original Whistle Stop Cafe Cookbook by Fannie Flagg