Coconut cream pie recipe

Pie recipe:

• ½ cup of sugar
• ½ teaspoon of salt
• 3 tablespoons of cornstarch
• 2 ½ cups of milk (skim)
• 3 egg yolks (keep egg whites in fridge to make meringue)
• 1 teaspoon of vanilla
• 1 tablespoon of butter
• 1 baked pie shell
• 1 cup of coconut shavings (optional)

1. Combine sugar, salt, cornstarch, and milk in a medium sized pot and cook over low heat until slightly thickened.
2. Beat egg yolks and add a little hot milk to eggs.
3. The add eggs to mixture and cook until it becomes thick.
4. When thick remove from heat and add vanilla and butter.
5. For coconut cream pie add one cup of coconut (optional).
6. Let cool for approximately 5 minutes.
7. Place in a baked pie shell and top with meringue.
8. Sprinkle coconut on top of meringue before placing pie in the oven.

Meringue recipe:

• 3 egg whites
• ⅛ teaspoon of salt
• ¼ teaspoon cream of tartar
• 6 tablespoons of sugar

1. Beat egg whites and salt with cream of tartar in small mixing bowl at high speed until soft peaks form.
2. Add sugar gradually beating well after each addition.
3. Continue beating until meringue stands in stiff peaks.
4. Carefully spread over cooled pie filling.
5. Seal to edge.
6. Bake pie at 350 degrees Fahrenheit for 12-15 minutes, until the tips of the meringue are browned.