Coconut cream pie 2

1. Prepare and rollout pastry. Line a 9” pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450 oven for 10 to 12 minutes or until golden. Cool thoroughly on rack. For filling, in saucepan combine sugar, flour or cornstarch, and salt. Gradually stir in milk. Cook and stir the mixture till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat. Separate egg yolks from white; set ehites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and vanilla. Stir in 1 cup of the coconut. pour hot mixture in baked pastry shell. Make meringue for pie using the 4 reserved egg whites. Spread the meringue over hot filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in 350 oven for 12 to 15 minutes or till meringue is golden. Cool. Cover; chill to store. Meringue Topping: 4 egg whites 1/2 tsp. vanilla 1/4 tsp. cream of tartar 6 Tbsp. sugar In a med. bowl beat the egg whites, vanilla and cream of tartar at med. speed of electric mixer for about 1 minutes or till soft peaks form. Gradually add the sugar, about 1 Tbsp at a time, beating at high speed of electric mixer about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie filling recipe.