Coconut Meringue Pie

Coconut with a chocolate crust. Yummy. Cooking time includes cooling time too.

• Ready In: 4 hrs 50 mins
• Serves: 8

Ingredients

• 1  keebler ready crust  chocolate wafer pie crust
• 4  egg yolks, slightly beaten, divided
• 1⁄2 cup sugar
• 1⁄3 cup all-purpose flour
• 2  cups milk
• 3⁄4 cup flaked coconut
• 1  tablespoon butter
• 1  teaspoon vanilla extract

• MERINGUE

• 4  egg whites
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon cream of tartar
• 1⁄3 cup sugar
• 2  tablespoons flaked coconut

Directions

1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350 for 5 minutes.
2. In a medium saucepan, stir together sugar and flour. Stir in milk. Bring to a boil over medium heat, stirring constantly. Gradually stir about half of hot mixture into remaining egg yolks. Return egg yolk mixture to saucepan. Bring to a boil, stirring constantly; boil gently for 1 minute, stirring frequently.
3. Remove from the heat; stir in coconut, butter and vanilla. Keep warm.
4. In small mixing bowl, beat egg whites, vanilla and cream of tartar on high speed until foamy.
5. Gradually add sugar, beating until stiff peaks form. Pour filling into crust.
6. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with coconut.
7. Bake on baking sheet at 350 for 15 minutes or until lightly browned. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.