Coconut Pie Recipe

What would a post about coconut pie be without the recipe.
Here it is!

3/4 cup sugar (you can always add more or use Splenda.)
2 T cornstarch (helps make the filling firm, keeps the pie filling from running all over the plate)
2 cups milk (or half-half, or coconut milk)
3 large egg yolks (save the egg whites for real meringue)
pinch of salt (to bring out the flavor)
3 T butter (like Imperial or Parkay)
1 cup coconut (flakes like in package that can be refrigerated for later use)

Cook the custard concoction until it thickens. Let it stand 30 minutes to set. Spoon it into a prepared (pre-baked pie shell).
Chill for 30 minutes.
Beat the egg whites (add cream of tartar for still peaks) to make the meringue
Dollop onto the chilled pie and smooth out. Then create peaks with spatula.
Sprinkle with coconut flakes.
Run this beauty into the oven to brown the tips. Watch the spectacle.

Voila! Coconut Pie that'll make you slap-yo-mama.

This recipe is at the conclusion of Chapter 10 in Sunrise in a Lemon Sky