COCONUT CREAM MERINGUE PIE

I made a graham cracker pie crust with:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides bringing crumbs evenly up to the rim. Bake in 350 degree oven for 8 minutes, cool, fill.

For the pie:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 TBS butter
1/2 tsp vanilla extract
1) In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
2) Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue:
3 egg whites
1/4 tsp cream of tartar
6 TBS sugar
1/2 cup flaked coconut
beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 TBS at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350 degrees for 12-15 minutes or until meringue is golden.
Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
I hope you like this pie, it is delicious.