Coconut Cream Meringue Pie

• 1 unbaked pastry shell (9 inches)
• 6 tablespoons sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 cup sweetened shredded coconut

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.
3. For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350u0b0 for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

pastry shell, sugar, flour, salt, milk, egg yolks, vanilla, coconut, egg whites, cream of tartar, sugar, coconut

Taken from www.tasteofhome.com/recipes/coconut-cream-meringue-pie/ (may not work)