West Gadsden Cafe Coconut Pie

I have had a request for the Coconut Pie.  I do not have a picture of this pie but it is very good!!!!!!

2/3 Cup Sugar

4 Tablespoons Corn Starch

4 Egg Yolks

2 1/4 Cups Milk

1/2 Stick Butter

1 Teaspoon Vanilla

1 Cup Coconut (use the coconut in the bag or can that is close to the cake mixes—Do not use the frozen coconut)

Mix dry ingredients well.  Add egg yolks and a little milk and mix well.  Add rest of milk, vanilla, and butter and mix well.  Cook in a double boiler or heavy pot.  Stir constantly.  Cook until thick.  ( I have no idea how long, the consistency will be a little thinner than you want the pie to be, it will thicken as it cools).

Add the coconut after you take the mixture from the heat.  Save enough to put on top of the meringue.  Pour into a cooked pie shell.  You will need to use one of the deep dish pie shells if you are buying a frozen one.  If you are using your pie plate, it should be deep enough to hold it all.

4 Egg Whites

1/3 Cup Sugar

1 Tablespoon Cream of Tartar

Water

Mix sugar and cream of tartar until mixed well.  Add just enough water to make it liquid.  Beat egg whites with mixer on high until lightly stiff.  Add sugar mixture and continue beating until stiff.  Top the pie with the egg white mixture and coconut then brown in the oven.