Coconut Cream Pie

Coconut Cream Pie
2 prebaked 9" pie crusts
2 1/4 c milk, separated
1 c sugar, separated
3 eggs, separated
1/4 c cornstarch
1 t vanilla
1 3/4 c toasted coconut, plus more if desired
1 T butter

1. In a medium pot, whisk together 2 cups of milk and 3/4 cup sugar; heat over medium heat until simmering.
2. In a small bowl, beat egg yolks together and reserve the whites; temper the yolks with a little bit of the hot milk and then whisk them into the pot of milk.
3. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of milk to make a slurry; whisk the slurry into the pot of milk.
4. Bring the milk mixture up to a boil and then reduce to a simmer; cook, stirring constantly, until the filling is thick, about 4-6 minutes.

5. Fold in vanilla, coconut, and butter, and mix well. Pour filling into pie crusts and cool completely.
6. Preheat oven to 400*.
7. Whip egg whites until soft peaks form; add the remaining 1/4 cup of sugar and whip until stiff peaks form. Spread over pies and bake for about 3-4 minutes, until meringue is golden brown.