Angel Cream Coconut Pie with Coconut Meringue

This pie was a newcomer on last year's Thanksgiving menu and was a big hit, so it's on the menu again this year. It's my new favorite!

Angel Cream Coconut Pie with Coconut Meringue

1/2 C sugar

1/4 C cornstarch

1/4 tsp. salt

2 C milk

3 egg yolks, slightly beaten

1/2 C flaked coconut

1 T butter

1 1/2 tsp. vanilla (or coconut) extract

9" baked pie shell

Meringue:

3 egg whites

1/4 tsp. cream of tartar

1 tsp. vanilla

6 T sugar

1/4 C flaked coconut

In a small heavy saucepan combine the sugar, cornstarch and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer.

Remove from heat. Stir in a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat, stir in coconut, butter and vanilla. Ppur into prepared shell.

In a small bowl beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff peaks form. Spread meringue over hot crust, sealing edges to crust. Sprinkle with coconut.

Bake at 350 degrees for 20 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate 1 to 2 hours before serving.

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