Coconut Custard Pie (Dupree)

Directions

1. Combine the cream and 1/2 c. of the lowfat milk in a saucepan with the sugar.
2. Cook over low heat, stirring occasionally to dissolve the sugar, till small bubbles form around the edge.
3. Meanwhile, in a mixing bowl whisk the remaining 3/4 c. of cool lowfat milk into the cornstarch. Whisk in the egg yolks. Slowly stir in 1/2 c. of the warm cream mix, then slowly stir this mix into the remaining warm cream.
4. Cook, continuing to stir, about 1/2 a minute more till the mix forms soft shapes when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer to a medium-size bowl, and stir occasionally to allow steam to escape. Stir in all but 1/4 c. of the coconut. Cover the surface with wax paper or possibly plastic wrap to prevent a skin from forming and cold for 1 hour at room temperature. Preheat the oven to 350 degrees F. In another bowl, beat the egg whites till soft peaks form.
5. Slowly beat in the sugar and cream of tartar and continue to beat till the meringue is shiny and holds stiff peaks.
6. Spoon the cooled custard into the prebaked pie shell and spread the meringue over the pie, covering the entire surface. Sprinkle with the remaining coconut. Bake on the center rack of the oven till the peaks are golden brown, about 10 min. Let cold and chill for 1 hour before serving.
7. Serves 8 to 10