Sometimes Pa made the filling with the coconut in it just for Shalon since she liked it best.

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Pie Filling:    

4 cups milk

4 jumbo egg yolks

1 cup sugar

8 tablespoons cornstarch

2 tablespoons vanilla extract

Coconut

Meringue:

4 jumbo egg whites

6 tablespoons sugar

1/2 teaspoon cream of tartar

In a saucepan, combine milk and sugar. Heat on medium. Blend cornstarch in just enough cold water to dissolve and add the eggs. (This prevents your having lumps or scrambled eggs in the pudding!) Gradually pour the egg mixture into the heated milk. Add the vanilla and coconut. Stir constantly, until thickened. If it should become lumpy, try beating it with a mixer.

To make the meringue: Beat the egg whites and cream of tartar, adding sugar a little at a time until it is dissolved and the meringue is stiff and glossy.

Pour the pudding in the toasted pie shell. Top with meringue. Place the pie in a heated oven on low broil and watch it constantly until it toasts golden brown. Serve room temperature or chilled.

Desserts, 2001