Heavenly Coconut Cream Pie

• 1 uncooked 9 inch pie shell
• 12 cup sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 34 cups warm milk
• 12 teaspoon salt
• 1 cup shredded sweetened coconut
• 1 teaspoon lemon juice
• 1 12 tablespoons butter
• 1 teaspoon vanilla extract
• 4 large egg whites
• 18 teaspoon cream of tartar
• 12 cup sugar

1. Filling:.
2. In a double broiler combine sugar and cornstarch over medium heat.
3. Beat in egg yolks with wire whisk.
4. Pour warm milk into mixture and slowly stir for about 8 minutes or until pudding is thick and smooth.
5. Add salt, coconut, lemon juice, butter and vanilla.
6. Let filling cool.
7. Meringue:.
8. In electric mixer, beat egg whites until foamy.
9. Gradually add cream of tartar and sugar until meringue forms stiff peaks.
10. Spoon cooled filling into pie shell.
11. Cover and seal edges of pie top with meringue.
12. Bake for about 15-20 minutes at 350 or until meringue becomes slightly golden.

shell, sugar, cornstarch, egg yolks, warm milk, salt, coconut, lemon juice, butter, vanilla, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/heavenly-coconut-cream-pie-264681 (may not work)