Double Coconut Cream Pie

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 5 eggs, seperated
• 3/4 cup coconut
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla
• 9 inches baked pie crusts
• 1/4 cup sugar
• 1/4 cup coconut

Directions

1. 1

   For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.

2. 2

   Remove the saucepan from heat.

3. 3

   In a bowl, beat the egg yolks with a fork.

4. 4

   Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.

5. 5

   Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.

6. 6

   Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.

7. 7

   For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.

8. 8

   Immediately spread meringue over hot filling

9. 9

   in piecrust, carefully sealing to edge of pastry to prevent shrinkage.

10. 10

    Sprinkle the 1/4 cup coconut over the top.

11. 11

    Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.

12. 12

    Makes 8 servings.