Coconut Cream Pie with Meringue

Directions

Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double boiler. Cook until thick and smooth.

Add beaten egg yolks and cook 5 minutes longer. Remove from fire and add butter, salt and vanilla. Stir well. Add coconut.

MERINGUE:

1 tablespoon cornstarch, 2 tablespoons sugar ½ cup water, 3 egg whites room temperature. Cook until clear. Cool to room temperature.

Beat egg whites, add dash of salt. When foamy, add to above mixture, small amount at a time. Add 2 tablespoons more sugar and beat until it looks like 7-minute icing. Cover cream filling making sure edges are sealed.

Bake 30 minutes at 325℉ (160℃). let cool. Serve.