Cousin Loretta's Coconut Cream Pie (and meringue too!)

Coconut Cream Pie

Ingredients

4 eggs - separated
2-2 1/2 cups milk
1/4 cup corn starch
3/4 cup sugar
1 tsp coconut extract
1 cup sweetened, shredded coconut

Directions

In a double boiler on medium heat, combine sugar and corn starch and slowly stir in milk

Cook and stir untl the mixture is thick and bubbly

Reduce heat to low and cook 2 minutes more - Remove from heat

Beat the egg yokes slightly.  Gradually stir 1 cup of the hot mixture into the yokes.  Return the egg mixture to the double boiler and bring the entire mixture to a gentle boil.  Cook and stire 2 minutes before removing from heat

Stir coconut extract and coconut into the mixture

Pour into baked pie crust

Add meringue while still hot

Bake until meringue turns golden brown

Meringue

Ingredients

5 egg whites (yes, that means use the four from the separated eggs above plus one more)
10 Tablespoons sugar
1/4 teaspoon Cream of Tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions

Allow eggs to get to room temperature to obtain the greatest volume.  Place them in a medium glass bowl with cream of tarter, salt and vanilla.  Beat with electric mixer at medium speed, until entire mixture is frothy.  Do not beat until eggs stiffen...

Add sugar, a little at a time, beating well after each addition.  Do not under beat.  (Beat until sugar dissolves to help prevent beading brown syrup drops on top).  To test, rub some of the meringue between your fingers to see if it's still grainy.  Continue to beat until stiff pointed peaks form when you lift your beater slowly.

Place meringue on pie, spread evenly.  Be sure all edges are sealed.  Bake at 350 degrees for about 12 to 15 minutes, or until golden brown.