---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Coconut Cream Pie
 Categories: Pies
      Yield: 8 Servings
 
      1    Deep dish pie crust
      1 c  Shredded coconut
      6    Eggs
      2 c  Sugar
      2 tb Corn starch
      3 c  Milk
      4 tb Butter
      2 tb Vanilla
      3 tb Shredded coconut
      2 ts Cream of tartar
      6 tb Sugar
 
  Prepare one deep dish pie shell (9").  Preheat oven to 350°F.
  
  Pudding:

  Separate eggs and set whites aside for meringue. Mix egg yolks,
  sugar, corn starch, milk, vanilla, and butter. Stir in 1 cup of
  shredded coconut. In top of double boiler, cook mixture until
  thick, stirring constantly. Pour pudding into previously prepared
  deep dish pie shell.
  
  Meringue:

  Beat egg whites and 2 ts cream of tartar until foamy. Slowly beat
  in 6 tb sugar, 1 tb at a time. Continue beating until stiff and
  glossy. Beat in 1 ts vanilla. Heap meringue onto top of pie
  filling. Carefully seal meringue to edge of pie crust to prevent
  shrinking or weeping. Top meringue with 3 tb shredded coconut.
  
  Bake pie at 350°F until meringue is a delicate brown color. Cool
  pie away from draft.
 
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