Coconut Cream Meringue Pie

• 2/3 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 egg yolks, lightly beaten
• 1 c. flaked coconut, finely chopped
• 2 Tbsp. butter or margarine
• 1/2 tsp. vanilla
• 1 (9-inch) pie shell, baked

1. In a heavy saucepan or top of double boiler, combine all the first eight ingredients and stir until smooth.
2. Turn up heating unit to medium high; bring mixture to a boil.
3. Cook until thickened, stirring constantly, to avoid sticking or scorching. Remove from heat.
4. Pour hot filling into baked crust.
5. Spread with prepared meringue, sealing edges to crust.
6. Sprinkle with flaked coconut.
7. Bake at 350u0b0 for 13 to 15 minutes or until golden brown. Cool on a wire rack.
8. Refrigerate leftovers.
9. Yield:
10. 6 to 8 servings.

sugar, cornstarch, salt, milk, egg yolks, flaked coconut, butter, vanilla, pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45981 (may not work)