Ingredients
1 unbaked pie pastry (9 inches)2/3 cup sugar1/3 cup cornstarch1/4 teaspoon salt3 cups whole milk3 large egg yolks1 tablespoon butter2 teaspoons vanilla extract1/2 cup sweetened shredded coconutCHOCOLATE LAYER:3 tablespoons baking cocoa3 tablespoons sugar2 tablespoons whole milkMERINGUE:3 large egg whites1/4 teaspoon cream of tartar6 tablespoons sugar
Preparation
Bake pie pastry. Cool.
Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.
Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.
For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
