Coconut Cream Meringue Pie

This was a new pie I tried on Thanksgiving.  I wanted something a little different than the traditional pies (pecan, pumpkin, and fruit pies) so I attempted my first Coconut Cream pie... this was also my first attempt at making a meringue.  It was a success.  You can use a store bought pie crust but I went old school and made my pie crust (see tupperware pie crust).  This pie is a little involved so if you aren't a patient cook I won't suggest this recipe. 

I found this recipe at Allrecipes.com
(http://allrecipes.com/Recipe/Coconut-Cream-Meringue-Pie/Detail.aspx)

Ingredients:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 cup flaked coconut, finely chopped

2 tablespoons butter

1/2 teaspoon vanilla extract

1 (9 inch) pastry shell, baked

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup flaked coconut

Directions:

In a small saucepan, combine the sugar, cornstarch 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue, in a small mixing bowl, beat egg whites and cream of tartar 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 flaked coconut.

Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.