Coconut Cream Pie

 Another keeper from my cyber friend.

1/4 c. cornstarch

2/3 c. sugar

1/2 tsp. salt

1 (15-oz) can evaporated milk

Water

3 eggs, separated

1 tsp. vanilla

1/2 tsp. coconut flavoring, optional

3/4 c. coconut

1 (9-inch) pie shell, baked

6 T. sugar

1/4 c. coconut

Combine the cornstarch, 2/3 cup sugar, and salt in a saucepan. Pour the milk into a measuring cup and add enough water to make 3 cups; gradually add to the cornstarch mixture, stirring until smooth. Cook over medium-low to medium heat, stirring constantly, until the mixture thickens. Do not have the heat too high or the mixture will scorch. Beat the 3 egg yolks. Stir a little hot mixture into the egg yolks; blend well. Gradually stir all of the egg yolk mixture into the cooked custard; blend well. Cook 2 minutes, stirring constantly until the custard thickens to pudding consistency. Stir in the vanilla, optional coconut flavoring, and 3/4 cup coconut. Pour into a mixing bowl and cover with plastic wrap. Cool. 

Marshmallow Cream Meringue

3 egg whites

1 (7-oz.) jar marshmallow cream

Dash of salt

Beat the egg whites and a dash of salt until soft peaks form. Gradually add the marshmallow cream, beating until stiff peaks form. Spread over the filling, bringing to the outer edge of the pie shell. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cool.