Original Coconut Cream Pie

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste.
3. 3
   Heat the milk in a double boiler set over simmering water.
4. 4
   When the milk begins to steam, gradually whisk in the egg mixture.
5. 5
   Cook, stirring occasionally, until very thick, about 4 minutes.
6. 6
   Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.
7. 7
   Pour the filling into the crust and top with the meringue, sealing the edges well.
8. 8
   Sprinkle the remaining 1/4 cup coconut over the meringue.
9. 9
   Bake for about 30 minutes, until the meringue is golden brown and its firm to the careful touch (its easy to poke a hole in the meringue).
10. 10
    Cool on a wire rack for 2 hours before slicing.
11. 11
    Serve the pie at room temperature or, for a special treat, serve it warmpop a slice in the microwave for about 10 seconds.