Coconut Cream Pie

For the pie:
Heat oven to 350ºF. 

Combine sugar and cornstarch in a medium-sized saucepan. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.

Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. 

Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer.

Remove from heat. Stir in butter and vanilla. Mix well. Stir in coconut. Pour into cooled pie shell.

For the meringue:
Beat egg whites with vanilla and cream of tartar until stiff peaks form, about 4 to 5 minutes. Spread over pie, being sure to seal edges with meringue. Sprinkle flaked coconut over.

Bake at 350ºF for 15 to 18 minutes or  until meringue is nicely browned. Cool, refrigerate and serve.