Coconut Cream Meringue Pie Recipe

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.

Cool on a wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and coconut. Pour into crust.

For Meringue, beat egg whites and cream of tartar in a small mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 12 to 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.

Refrigerate for 3 hours before serving. Refrigerate leftovers.