Preparation / Directions:
1. Combine milk and egg yolks in saucepan; stir in pie filling mix and 2 tablespoons sugar.
2. Stir over medium heat until mixture comes to a full bubbling boil.
3. Remove from heat; add vanilla and coconut. (Reserve 1 tablespoon coconut for garnish.)
4. Cover pudding with plastic wrap while cooling, then spoon lukewarm filling into crust.
5. In small bowl beat egg whites with cream of tartar and salt until foamy; gradually add remaining sugar, beating until stiff but not dry.
6. Spread meringue on top of filling, sealing carefully to edge of crust; sprinkle reserved coconut on top of meringue.
7. Place filled pie on cookie sheet and bake in preheated 350 F. oven 12 to 15 minutes, or until meringue is golden brown.
8. Place on wire rack until cool.
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