• Scald the milk in a double boiler.
• Crack and separate 2 eggs. Save the whites for the meringue topping (later)
• Using a wire whisk, beat the egg yolks to a cream in a separate mixing bowl.
• Add the sugar and cornstarch to scalded milk mixture and combine mix well, stirring thoroughly.
• Add a little of the scalded milk, sugar, and cornstarch mixture into the beaten egg yolks to temper them. Mix thoroughly.
• Gradually blend in the rest of the scalded milk mixture into the egg yolks.
• Next, add in the grated coconut and continue to mix well.
• Pour the coconut cream pie filling into a 1-crust pie crust.
• Bake for 45 minutes in a preheated 350° oven.
• While the coconut cream pie is baking, prepare the meringue topping which will be added during the last 15 minutes of the total baking time.

Meringue Topping

• In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
• Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
• Using a rubber spatula, cover the coconut cream pie with meringue spreading it out to the edges of the crust and continue baking for the last 15 minutes of the total cooking time. Keep a watchful eye on the process, to avoid burning.
• It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
• If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.