Coconut cream pie for the birthday boy, Scott. 4 cups milk, 1/2 cup cornstarch, 1 1/2 cup sugar, 1/2 teaspoon salt, 3 eggs separated, 1 1/2 Tablespoons butter, 1 teaspoon vanilla, 1 1/2 cups coconut. Preheat oven 350 degrees. In heavy quart pan add 3 cups milk over medium-low heat. While milk heating, combine cornstarch, sugar, salt in bowl and gradually add 1 cup milk. Beat egg yolks and gradually add to mixture. Mix well. When milk is hot slowly add the egg yolk mixture, , stirring constantly until very thick.. Remove from heat add butter,, vanilla stir pour into baked pie shell. For meringue 3 egg whites, ( I used 9 egg whites), and I add cream of tartar, about 11/2 cups sugar, coconut extract. On high speed of mixer gradually add sugar. Mix til tripled and meringue is stiff. Spread on pie and sprinkle coconut on top of meringue and bake til nice golden brown. I always make my pie crusts from scratch. I use the Crisco pie crust recipe. Enjoy
