Coconut Cream Pie

Remove eggs from refrigerator and let set at room temperature for at least 30 minutes before preparing this recipe.

In a saucepan, combine white granulated Pioneer Sugar, cornstarch and salt; gradually stir in half & half and milk. Cook and stir over medium-high heat until bubbly. Continue to cook and stir for 2 minutes. Remove from heat. Take out approximately 1 cup of hot mixture and stir into the beaten yolks; stir to blend. Immediately return the yolk mixture to the hot mixture and cook for 2 more minutes, stirring constantly. Remove from heat.

Add the butter, coconut extract, vanilla and flaked coconut. Mix well. Pour into cooled, baked pastry shell; set aside.

Preheat oven to 350° F.

Beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add white granulated Pioneer Sugar (1 tablespoon at a time), beat until stiff and glossy peaks form and all the sugar is dissolved.

Spread the meringue over custard filling, seal to the edge. Sprinkle a few flakes of coconut over the top. Add a little sprinkle of sugar to add “sparkle” if you wish. Bake for 12 to 15 minutes or until meringue is golden brown. Cool completely before cutting. Store in refrigerator.