Fresh Coconut Cream Pie

• 2 cups milk
• 1/2 cup sugar
• 1 dash salt
• 1/4 cup coconut, shredded (desiccated) plus more for sprinkling
• 4 large egg yolks
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract
• 4 large egg whites
• 4 tablespoons sugar divided
• 1 each pie shell (9 inch)

1. Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium saucepan.
2. Cook until mixture is very hot.
3. Beat egg yolks, then blend in cornstarch and water.
4. Add egg yolk mixture to milk mixture.
5. Cook, stirring, until thickened, about 1 minute.
6. Add butter and vanilla.
7. Cool filling and pour into pastry shell.
8. To make meringue, beat egg whites with cream of tartar until soft peaks form.
9. Gradually add 1 tablespoon sugar for each egg white used and continue beating until stiff peaks form.
10. Swirl meringue over filling, making sure it is sealed to edge of pie shell.
11. Sprinkle with grated coconut.
12. Bake at 400F (200C) until golden brown, about 10 minutes.
13. Cool completely.

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

Taken from recipeland.com/recipe/v/fresh-coconut-cream-pie-41110 (may not work)