Mile-High Coconut Cream Pie

Step 1: In a large heavy bottomed saucepan, combine 2 cups whole milk or half and half, sugar and salt. Bring to a boil over medium heat.

Step 2: Meanwhile combine remaining 1 cup of milk or half and half and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring until mixture thickens. Add in coconut, butter and vanilla, cook until mixture thickens again.

Step 3: Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.

Step 4: To prepare the MERINGUE; in a large bowl, beat egg whites, cornstarch and cram of tarter at high speed with an electric mixer. Mix until soft peaks form.

Step 5: Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.

Step 6: Bake at 350 degrees, preheated oven, until meringue is light brown around the edges and the coconut is toasted and light brown in color.