Filling:
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups whole milk
1 (8 oz.) can cream of coconut
3 egg yolks, beaten
2 Tblsp. butter or margarine
1 cup flaked coconut
2 tsp. vanilla
Meringue:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 Tblsp. flaked coconut
For filling: In medium saucepan, combine sugar, cornstarch and salt; stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir 2 minutes more.
Remove from heat. Stir in butter until melted. Stir in coconut and vanilla. Pour into baked pie shell.
For meringue: Let egg whites stand at room temperature for 30 minutes.
In mixing bowl, beat egg whites, vanilla and cream of tartar on medium speed of electric mixer until soft peaks form (tips curl).
Gradually add sugar, 1 Tablsp. at a time, and beat until stiff peaks fiorm.
Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with coconut.
