Laura Boosinger's Coconut Creme Pie
| 1 | baked pie crust |
| 3 cups | milk |
| 1/2 cup | sugar |
| 3 heaping tbsp | corn starch |
| 1/2 tsp | salt (optional) |
| 4 | eggs, separated |
| 1 tsp | vanilla |
| 3 tbsp | butter |
| 1/2 bag | flaked coconut |
Heat 2 cups of milk. In a large bowl, mix sugar, cornstarch and salt, then stir in third cup of milk. Add hot milk; heat and stir mixture in saucepan until thickened. Beat egg yolks; stir a couple of spoonfuls of hot pudding into beaten yolks; add tempered yolks into rest of pudding in saucepan, along with butter, and vanilla. Heat and stir until thick. Stir in 1/2 bag of coconut, and pour into baked pie shell.
Have egg whites in clean bowl at room temperature. Add 1/8 tsp cream of tartar and beat or whip until foamy. While beating, gradually add 1/2 cup sugar. Beat until form stiff peaks. Spoon meringue onto pudding in shell, and spread, making sure to seal around edges. Sprinkle additional coconut on top of meringue, and bake in hot oven (450 degrees) about 5 minutes, until delicately browned.
Transcribed from Christian Harmony Notes, by Willie Israel, No. 3, April 27, 1993.