Coconut Cream Pie

• 3/4 c. sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 eggs, separated
• 2 Tbsp. butter
• 1 tsp. vanilla
• 1 (3 1/2 oz.) can coconut
• 1 (9-inch) baked pie shell
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 6 Tbsp. sugar

1. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly until thickened.
3. Beat egg yolks, add a small amount of hot mixture to egg yolks, beating well.
4. Stir egg mixture into hot mixture.
5. Cook and stir over medium heat 2 minutes.
6. Remove from heat; stir in butter, vanilla and 1 cup coconut.
7. Spoon into pie shell.
8. Beat egg whites, 1/2 teaspoon vanilla and cream of tartar until foamy.
9. Gradually add 6 tablespoons sugar; continue beating until stiff.
10. Spread meringue over pie, sprinkle remaining coconut over top.
11. Bake at 350u0b0 until lightly browned.

sugar, cornstarch, salt, milk, eggs, butter, vanilla, coconut, shell, vanilla, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830048 (may not work)