Coconut Cream Pie

     As I mentioned in my last post, I went down to visit my dad for his birthday. My tradition is that I make him his favorite kind of pie: Coconut Cream Pie.Coconut Cream Pie is my favorite, too. I even found a local ice cream place that has Coconut Cream Pie ice cream....Yes!
     This little old lady he used to work with, used to "surprise" him with a pie each year and embarrass the time out of him, but when my dad got a new job, someone had to take over the pie-making. 
     My first few attempts were not so good. I tried using my Mommaw's recipe...which was so old it called for canned coconut. When I asked the bakery worker at the store, she informed me they hadn't sold canned coconut in 20 years! Other attempts included runny pies and meringues that never set. Finally, I found a recipe that worked for me and it tastes wonderful!

Filling
3/4 c sugar
1/3 c flour
2 c milk
3 egg yolks (slightly beaten)
2 Tbl butter
1 tsp vanilla
1 c flaked coconut
9 inch pastry shell (baked and cooled)

Meringue
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbl sugar
1/3 c  flaked coconut

     for filling:

• In saucepan, combined sugar, flour and salt. Gradually add milk, mixing well. Cook and stir over medium heat till mixture thickens and boils. Cook 2 minutes longer.
• Remove from heat. Add eggs. Cook 2 minutes, stirring constantly.
• Remove from heat. Add butter, vanilla, and flaked coconut. Pour into cooled, baked 9 inch pastry shell. 
• Top with meringue (see below) and coconut. 
• Bake at 350* for 12-15 minutes or until meringue is golden brown. Cool.

     for meringue

• Beat egg whites with vanilla and cream of tartar till soft peaks form.
• Gradually add sugar, beating till stiff peaks form and all sugar is dissolved. 
• Spread atop pie, sealing edge of pastry. Sprinkle with 1/3 c flaked coconut.