Coconut Cream Pie

UPDATE*** Monday - Finally made a "Coconut Cream pie!  Of course, this is after signing up and weighing in for the "Biggest Loser" challenge this evening in the big C-town - what were we thinking?  Guess we'll let the pie chill overnight and try a VERY small piece tomorrow - we can always take it to the faculty lounge for lunch - so there won't be any leftovers!  hahaha!    If you are interested in the "Biggest Loser" challenge at F3 - head over here for lots more info -  come join us; it's going to be fun - it's more the merry, right!  Here is Kyle's recipe - 

Kyle's Coconut Cream Pie

3/4 cup Sugar

1/2 cup Flour (all-purpose)

3 cups Milk

4 Eggs

1 Tblsp. Butter

1 1/2 tsp. Vanilla

Baked Pastry Shell

1/2 tsp. Vanilla

1/4 tsp Cream of Tartar

6 Tblsp. Sugar

1 1/3 cup Coconut

For filling: in a medium saucepan combine sugar and flour; gradually stir in milk.  Cook and stir over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir or 2 more minutes.  Remove from heat.  Separate egg yolks from whites; set whites aside for meringue.  Beat egg yolks lightly with fork.  Gradually stir about 1 cup of hot filling into yolks. Return all back to saucepan; bring to a gentle boil.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in butter, vanilla and  one cup of coconut.  Pour the hot filling into a baked pastry shell.  

For meringue: in a mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with an electric mixer on medium speed about 1 minute or till soft peaks form.  Gradually add sugar, 1 tablespoon at a time, beating on high speed for about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves.  Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage, Sprinkle 1/3 cup of coconut over meringue.  

Bake in a 350 degrees a oven for 12-15 minutes or till golden.  Cool on a wire rack.  Cover and chill to store.  Yields 8 servings.