Coconut Cream Pie (printable)
Ingredients

5 egg yolks
1 1/2 cups granulated sugar
3 tablespoons Clabber Girl Cornstarch
3 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
1 cup flaked coconut

2 pre-baked 9-inch pie shells

5 egg whites
4 tablespoons sugar

Instructions
Mix together beaten egg yolks, sugar, cornstarch, mailk and butter in saucepan over medium heat. Cook, stirring constantly until thick and bubbly. Remove from heat. Add vanilla and coconut; cook in pan for 15 minutes, then pour into pie shells.

Meringue: Beat 5 egg whites, slowly adding sugar. Beat whites until stiff. Place meringue on top of pie, making sure you spread to sides, covering crust, so meringue doesn't shrink when baked.

Bake at 350° F. for 3 to 5 minutes, till soft brown spots form on meringue.