COCONUT CREAM PIE

Marianne’s from Gilligan’s Island

3 egg yolks

dash of salt

3/4 cup sugar 175 ml

3 cups milk 750 ml

2 tbsp butter 25 ml

1/2 cup cornstarch 125 ml

1 cup coconut 250 ml

1/2 tsp vanilla extract

1 baked 9" (23 cm) pie shell

Meringue Topping:

3 egg whites

1/4 tsp cream of tartar 1 ml

6 tbsp sugar 100 ml

In the top of a double boiler over simmering water, beat the egg yolks and salt.

Add the sugar, milk and butter.

As soon as the bottom pot boils, mix the cornstarch with a small amount of water

Add it to the egg yolk mixture a little at a time.

Cook until thick, stirring constantly with a wire whisk.

Add the coconut and vanilla.

Pour the filling into the baked pie shell.

In a bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually beat in sugar, about 1 tbsp (15 ml) at a time, until stiff peaks form.

Spread meringue over pie.

Garnish with coconut.

 Bake at 375F/190C for 8 to 10 minutes until lightly browned.

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