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Submitted by: Lauren Williams from Kewanee, MO
Originally shared on the web 03/16/2020

2 c. milk
1⁄3 c. sugar
1⁄4 c. cornstarch
1⁄4 t. salt
3 egg yolks, beaten
1-1⁄2 c. sweetened flaked coconut, divided
2 T. butter, softened
1⁄2 t. vanilla extract
9-inch pie crust, baked

MERINGUE:
4 egg whites
7-oz. jar marshmallow creme

Combine milk, sugar, cornstarch and salt in a large saucepan; cook over medium heat until thickened, stirring constantly. Remove from heat. Place egg yolks in a small bowl. Stir a small amount of hot milk mixture into egg yolks. Pour yolk mixture back into saucepan; simmer gently for 2 minutes. Stir in one cup coconut, butter and vanilla. Pour into crust. To prepare Meringue: Beat egg whites in a bowl with an electric mixer at high speed until stiff peaks form. Add marshmallow creme; beat for 2 minutes, or until well blended. Spread Meringue over hot pie filling; seal to edges. Sprinkle with remaining coconut. Bake at 350 degrees for 12 minutes, or until golden. Serves 10.