Coconut Cream Meringue Pie

This was my first time experimenting with meringue Ü.
This is a great tasting recipe found in my
Taste of Home Baking Book that I thought I'd share.

COCONUT CREAM MERINGUE PIE

1 unbaked pastry shell (9 in)
6 tablespoons sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

1. Bake pastry shell according to directions.
Cool on a wire rack.

2. In a saucepan, combine sugar, flour, & salt.
Stir in milk until smooth. Cook and stir over
medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minuets longer.
Remove from the heat. Stir a small amount of hot
filling into egg yolks; return all to the pan, stirring
constantly. Bring to a gentle boil; cook and stir 2
minutes longer. Remove from the heat. Gently stir
in vanilla and coconut. Pour into crust.

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

4. Bake at 350 for 12-15 minuets or until meringue
is golden brown. Cool on a wire rack for 1 hour.
Refrigerate for 3 hours before serving.

ENJOY!