1/2 cup sugar
3 tablespoons cornstarch
2 cups skim milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
1 cup sweetened flaked coconut, plus 1/3 cup for the top
1/4 teaspoon vanilla
1/4 teaspoon cream of tartar
pie shell, baked
Heat oven to 350 degrees.Â Combine sugar and cornstarch in a medium sized saucepan.
Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
Separate eggs.Â PlaceÂ yolks in a small bowl and whites in a large metal mixing bowl.Â Set whites aside.Â Beat yolks slightly with a fork.Â Pour in a tablespoon of hot mixture into yolks.Â Return to hot mixture.Â Cook and stir over medium high heat for 2 minutes longer.
Remove from heat.Â Stir in butter and the teaspoon of vanilla.Â Mix well.Â Stir in the one cup of coconut.
Pour into cooled pie shell.
For the meringue:
Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
Spread over pie, being sure to seal edges with meringue.Â Sprinkle the 1/3 cup of flaked coconut over.
Bake at 350 degrees for 15 to 18 minutes orÂ until meringue is nicely browned.
Cool, refrigerate and serve.