This cool Coconut Cream Pie is the top seller at Blue Bonnet Cafe in Marble Falls. A home baked slice of Heaven! Blue Bonnet serves up homestyle American cuisine, celebrated pies, plus all-day breakfast!
Separate the egg yolks from the egg whites; set the whites aside and reserve for another use. Combine sugar, cornstarch, salt and milk. Cook sugar mixture over medium to low heat stirring constantly. After the mixture bubbles up and thickens, cook an additional 2 minutes. Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour into a baked 9-inch pie crust. Top with whipped cream and toasted coconut. You can use the reserved egg white for meringue, if preferred.
Beat cream at high speed with an electric mixer. As it starts to thicken, add powdered sugar gradually. Add vanilla. Beat until soft peaks form, being careful not to overbeat.
Beat egg whites (at room temperature) and cream of tartar at high speed until foamy using an electric mixer. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved (2 to 4 minutes). Beat in vanilla and spread meringue over hot filling, sealing to the edge of the pastry. Sprinkle extra coconut on top of meringue. Bake at 350 degrees for 12 to 15 minutes or until browned. Cool pie completely before cutting.