Coconut Cream Pie

Preheat oven to 325 degrees. Prepare Pie Crust recipe, baking the crust. Separate egg yolks from whites; set aside whites for meringue.

Combine 3/4 cup sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

Lightly beat egg yolks with fork.  Gradually stir about 1 cup of the hot filling mixture into the yolks. Pour egg yolk mixture into hot filling.  Return to heat and cook and stir 2 minutes more. Remove from heat. Stir in coconut, butter and 1-1/2 teaspoons vanilla. Keep filling warm.

For meringue, combine egg whites, 1 teaspoon vanilla and cream of tartar in a large mixing bowl. Beat with electric mixer on medium until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, until stiff glossy peaks.

Pour warm filling into baked pie shell. Spread meringue over warm filling; seal meringue to edge of crust. Top with remaining 1/4 cup coconut.

Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack for 1 hour. Chill 3 to 6 hours before serving.