Overlook Coconut Cream Pie

Prepare Baked Pastry Shell. Separate egg yolks from whites; set whites aside for Overlook Meringue for Pie. Place yolks in a small bowl; set aside.

In a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater, wire whisk, or fork. Gradually stir about 1 cup of the hot milk mixture into egg yolks. Pour egg yolk mixture into hot milk mixture; stir to combine. Return the saucepan to heat. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut; set aside.

Immediately make Overlook Meringue for Pie using 4 of the reserved egg whites. Pour the hot filling into Baked Pastry Shell. Spread meringue over filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in a 325 degree F oven for 25 to 30 minutes or till meringue is lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours before serving. Cover; refrigerate for longer storage.