Bluebonnet Cafe Coconut Cream Pie

INGREDIENTS:

Pie:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs separated
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla
1 3-1/2- oz can flaked coconut
1 9-inch pie crust baked
toasted coconut
Whipped Cream:
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
toasted coconut

INSTRUCTIONS

Pie
Separate the egg yolks from the egg whites; set the whites aside and reserve for another use. Combine sugar, cornstarch, salt and milk. Cook sugar mixture over medium to low heat stirring constantly. After the mixture bubbles up and thickens, cook an additional 2 minutes. Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour into a baked 9-inch pie crust. Top with whipped cream and toasted coconut. You can use the reserved egg white for meringue, if preferred.
Whipped Cream
Beat cream at high speed with an electric mixer. As it starts to thicken, add powdered sugar gradually. Add vanilla. Beat until soft peaks form, being careful not to overbeat.
Meringue Topping
Beat egg whites (at room temperature) and cream of tartar at high speed until foamy using an electric mixer. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved (2 to 4 minutes). Beat in vanilla and spread meringue over hot filling, sealing to the edge of the pastry. Sprinkle extra coconut on top of meringue. Bake at 350 degrees for 12 to 15 minutes or until browned. Cool pie completely before cutting.

From: goodtaste.tv