Coconut Meringue Pie

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 eggs, separated
• 2 1/2 cups milk
• 1 1/4 cups flaked coconut, divided
• 1/2 teaspoon vanilla extract
• 1 baked (9-inch) pastry shell
• 3/4 cup sugar

1. Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks until thick and lemon colored; add to sugar mixture, mixing well. Add milk; cook over boiling water, stirring constantly, 20 minutes or until mixture is very thick and smooth.
2. Remove from heat; gently stir in 1 cup coconut and vanilla. Pour filling into pastry shell.
3. Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut. Bake at 375u0b0 for 15 minutes or until meringue is golden brown. Cool to room temperature; chill.

sugar, cornstarch, salt, eggs, milk, flaked coconut, vanilla, pastry shell, sugar

Taken from www.myrecipes.com/recipe/coconut-meringue-pie (may not work)