Original Coconut Cream Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
• 3 eggs yolks
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 to 1/2 cup water
• 3 cups milk
• 1 cup sweetened flaked coconut
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 recipe Mrs. Rowes Meringue (page 24)

1. Preheat the oven to 325F.
2. Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste.
3. Heat the milk in a double boiler set over simmering water.
4. When the milk begins to steam, gradually whisk in the egg mixture.
5. Cook, stirring occasionally, until very thick, about 4 minutes.
6. Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.
7. Pour the filling into the crust and top with the meringue, sealing the edges well.
8. Sprinkle the remaining 1/4 cup coconut over the meringue.
9. Bake for about 30 minutes, until the meringue is golden brown and its firm to the careful touch (its easy to poke a hole in the meringue).
10. Cool on a wire rack for 2 hours before slicing.
11. Serve the pie at room temperature or, for a special treat, serve it warmpop a slice in the microwave for about 10 seconds.

pie pastry, eggs yolks, sugar, cornstarch, water, milk, coconut, unsalted butter, vanilla, meringue

Taken from www.epicurious.com/recipes/food/views/original-coconut-cream-pie-390076 (may not work)