Old-Fashioned Coconut Cream Pie

Ingredients:

• 3/4 cup sugar
• 1/4 cup plus 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 egg yolks, beaten
• 3 cups whole milk
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 1 pre-baked pie shell
• 3 egg whites (for meringue topping)

Instructions:

1. Make the filling:
   In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the milk and beaten egg yolks.
2. Cook until thick:
   Place over medium heat, stirring constantly, until the mixture thickens and becomes creamy. Remove from heat.
3. Add flavorings:
   Stir in the butter, vanilla, and 1 cup of shredded coconut until well combined.
4. Assemble the pie:
   Pour the coconut filling into the pre-baked pie shell, spreading evenly.
5. Prepare the meringue:
   Beat the egg whites until firm peaks form. Spread the meringue evenly over the warm filling, sealing it to the crust edges.
6. Brown the top:
   Place under the broiler or bake at 350°F (175°C) for a few minutes, just until the meringue is lightly golden.
7. Cool and serve:
   Allow the pie to cool completely before slicing. Serve chilled or at room temperature for a rich, creamy treat.

Perfectly smooth, sweet, and filled with coconut flavor — a timeless dessert favorite.