Coconut Meringue or Cream Pie, Collard Valley Cooks

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This recipe is in our Vol. 2 Cookbook
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Ingredients
1 1/2 CUP FLAKED COCONUT PIE CRUST
1/2 STICK SALTED BUTTER
1 12 OZ. CAN EVAPORATED MILK
1/2 CUP WATER
4 LARGE EGGS
3/4 CUP SUGAR
1/2 CUP VERY COLD WATER
3 TBSP. CORN STARCH OR 6 TBSP. FLOUR
3 TBSP. SALTED BUTTER
2 TSP. VANILLA EXTRACT
Toast coconut in 350-degree oven until golden brown (tossing occasionally). Pre- bake pie crust after browning coconut at 375 degrees until golden brown.
Pudding:
Melt butter (1/2 stick) in microwave, add milk and 1/2 cup water and whisk. Separate eggs. Beat yellows and add to mix. Add sugar-whisk. {Put very cold water in liquid measuring cup and whisk in starch (or flour) and add to pudding.} Whisk well.
Microwave for 3 minutes. Whisk well. Microwave for 4 more minutes. Add margarine or butter and vanilla extract-Whisk until smooth. Add most of toasted coconut leaving just a little to garnish pie. See Meringue Topping Recipe on pg. 128 for topping.
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