---------- Recipe via Meal-Master (tm) v8.05 
       Title: Double Coconut Cream Pie 
  Categories: Pies, Desserts 
       Yield: 8 Servings 
       1    Pie shell, 9", baked 
     1/3 c  Sugar, granulated 
     1/4 c  Cornstarch 
     1/4 ts Salt 
       2 c  Milk, whole 
       1 cn Cream of cocnut (8oz) 
       3    Egg yolks; beaten 
       2 tb Butter/margarineter 
       1 c  Coconut, flaked 
       2 ts Vanilla 
       3    Egg whites 
     1/2 ts Vanilla 
     1/4 ts Cream of tartar 
     1/3 c  Sugar, granulated 
       2 tb Coconut, flaked 
     For filling, in a med. saucepan, combine the sugar, 
   cornstarch, and salt. Stir in milk and cream of 
   coconut. Cook and stir over med. heat till thickened 
   and bubbly. Cook and stir 2 mins. more. Gradually stir 
   about 1 cup of the hot milk mixture into the beaten 
   egg yolks, stirring constantly. Return all of the 
   mixture to saucepan. Cook and stir till bubbly. Cook 
   and stir 2 mins. more.  Remove from heat. Stir in 
   margarine or butter till melted.  Stir in the coconut 
   and vanilla. Pour filling into baked pie shell. 
     For meringue, let egg whites stand at room temp for 
   30 mins. In a mixing bowl, beat egg whites, vanilla, 
   and cream of tartar on med. speed of an electric mixer 
   till soft peaks form (tips curl). Gradually add sugar, 
   1 tablespoon at a time, till stiff peaks form. Evenly 
   spread meringue over hot filling; seal to pastry edge. 
   Sprinkle with the coconut. Bake in a 350~ oven for 15 
   mins. Cool for 1 hour on a wire rack. Cover and chill 
   for 3 to 
         6    hours before serving. 
   <source unknown> posted by DonW1948@aol.com Per 
   serving: 561 cal, 38 g total fat (12 g sat fat), 84 mg 
   chol, 233 mg sod, 49 g carbo, 1 g fiber, 7 g pro. 
   Source:  Teresa Cicchella of Englewood, FL; in BH&G 
   (2/94) :: MM by Sue Woodward Submitted By 
   DONW1948@AOL.COM On SUN, 11 JUN 1995 
    210414    GMT