Coconut Cream Pie, Don King Style

Ingredients:

• 1 unbaked pastry shell (9 inches)
• 6 tablespoons sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup flaked coconut- toasted
  
• MERINGUE (double this to make enormous peaks)
  
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 cup flaked coconut

Directions:

Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.
For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.