• Prepare and bake your pie crust
• Separate the eggs and put the egg whites in the refrigerator for the meringue
• Beat egg yolks in a small bowl.
• In a 2 quart pot, combine sugar, cornstarch and salt. Gradually stir in the milk combining well.
• Cook over medium heat until the mixture thickens and begins to boil. Let boil for 1 minute. *Stir the mixture continuously! It burns quickly.*
• Once the filling has boiled for one minute, slowly stir ¾ of the hot mixture into your well-beaten egg yolks.

  Then immediately stir the egg mixture back into the pot with the rest of your pie filling.
• Return the pie filling to a boil over medium heat. Let boil for 1 minute and remove from heat.
• Add butter, coconut, and vanilla to the pot and combine well.
• Pour your filling into your prepared pie crust.

If you are topping with whipped cream

• Press parchment paper or plastic wrap onto the top of the pie. This will prevent a skin from forming on the pie.
• Let the pie cool on a cooling rack for a couple of hours. This allows the pie to set well. You can serve the pie warm but the filling will be runnier than a cold set pie.
• OR

  Cover as above and let cool on the counter for an hour, then refrigerate for at least 2 hours to allow the pie filling to set well.
• Remove cover and serve with whipped topping.

If you are topping with meringue

• Once you have your pie filling poured into the crust: Whip the egg whites on high speed of an electric mixer using your whisk attachment until fluffy.
• Reduce speed to low and slowly add the sugar one tablespoon at a time until all 5 Tablespoons are added.
• Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).

  Return mixer to highest speed and continue beating until stiff peaks form.
• Once stiff peaks form, spread the meringue over the top of your pie filling being careful to seal it to the edges.
• Sprinkle the top with a little coconut.

  Now, cook under your oven broiler until browned to your liking. **It will burn quickly so watch closely.**
• Let the pie sit on the counter to set for a couple of hours and serve warm. A warm pie filling will be runnier than a cold set pie.
• OR

  Let sit on the counter for an hour then refrigerate for at least 2 hours or until the pie filling is set well.
• Serve and enjoy!

To make whipped topping

• Put 1 cup heavy whipping cream into a chilled bowl.

  Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen.
• Gradually add 3 Tablespoons sugar, one tablespoon at a time. Continue beating until stiff peaks form.
• Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid.