Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°F.
Meanwhile, combine 1/3 cup sugar, cornstarch and salt in a medium saucepan. Stir in milk and cream of coconut. Cook and stirover medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Beat egg yolks lightly in a small bowl. Gradually stir about 1 cup of the hot milk mixture into the beaten yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine (or butter) until melted. Stir in 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.
For meringue, beat egg whites, the remaining 1/2 teaspoon vanilla and cream of tartar in a medium bowlwithan electric mixer on medium speeduntilsoft peaks form (tips curl). Graduallyadd the remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the remaining 2 tablespoons coconut. Bake for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.