Ingredients:

½ c sugar

¼ c cornstarch

2 c half & half

4 egg yolks

3 tbsp butter

1 c sweetened coconut flakes

1 tsp vanilla

9” pie crust (frozen homemade or other)

4 egg whites, beaten till stiff (meringue)

1 tbsp corn starch (meringue)

2 tbsp sugar (meringue)

1/2 c water (meringue)

6 tbsp sugar (meringue)

Directions:

1. Bake pie crust at 450 for 11-15 min remove from oven and let cool.

2. Prepare the meringue before you start your pudding. This will allow you to pour it over hot pudding and prevent weeping and shrinking. In sauce pan mix 1 tbs. cornstarch, 2 tbs sugar, 1/2 cup water. Cook until clear, set aside. In mixing bowl add pinch of salt to 4 egg whites. Whip until peaks form, add cornstarch mixture. Beat until creamy. Add 6 tbs. sugar gradualy. Beat until creamy and stiff.

3. Pudding. Combine sugar and cornstarch in saucepan. In separate bowl whisk together egg yolks & half and half. Gradually whisk egg mixture into sugar mixture. Bring to boil over med heat, whisking continuously. When thickens remove from heat and stir in butter, coconut and vanilla and pour into baked pie shell. Immediately cover pie with meringue leaving no gaps sprinkle top of pie with coconut flakes Bake At 350 for 15min or until lightly golden brown. Be sure not to over bake your meringue.

Bon Appetit!