Coconut Cream Pie

• Baked 9" pie crust

Filling:

• 1 1/2 cup heavy (whipping) cream
• 1 1/4 cup milk
• 3/4 cup sugar
• 6 Tablespoons cornstarch
• 2 large egg yolks
• 1 teaspoon vanilla
• 2 cups coconut

Meringue:

• 5 large egg whites, room temperature
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar

Instructions:
Scald the cream and 1/2 c of the milk with the sugar in a heavy medium size saucepan over low heat stirring occasionally to dissolve the sugar. Dissolve the cornstarch in the reamining 3/4 c milk and whisk in the egg yolks. Gradually add 1/2 c of the hot cream mixture to the yolks while whisking vigorously. Whisk this mixture into the remaining scalded cream. Cook while continuing to whisk over low heat until it thickens - about 5-6 minutes. The custard should form loose mounds when dropped from a spoon back into the pan.
Remove from heat and stir in vanilla. Transfer to a bowl and cool for 15 minutes, gently stirring several times to allow steam to escape.
Stir all but three tablespoons (for garnish later) of the coconut into the custard, place a piece of plastic wrap directly on the surface of the custard and poke a few holes in the wrap with the tip of a knife. Cool for one hour at room temp.
Preheat the oven to 350 (unnecessary if you're not doing meringue). Scoop custard into the pie shell and use a spatula to spread evenly.
Make meringue by beating whites until frothy and then gradually adding sugar and cream of tartar on medium. Increase speed to high and beat until shiny and stiff. Spread meringue over the pie and use the back of a spoon to make little peaks. Sprinkle with remaining coconut.
Bake in the center of the oven until the coconut and meringue peaks are golden, about 15 minutes.
Cool for 15 minutes and then refrigerate for one hour before serving.

NOTE: This pie is perfect topped just with whipped cream.

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