OLD-FASHIONED CHOCOLATE MERINGUE PIE
1 1/4 cups + 6 TBL sugar
1/2 cup cocoa powder
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 eggs, separated
3 TBL butter
1 1/2 tsp vanilla
1 baked 9" pastry shell
1/4 tsp cream of tartar
Combine 1 1/4 cups sugar into the cocoa powder, cornstarch & salt in a heavy saucepan. Whisk to remove any lumps. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens & comes to a boil. Boil 1 minute, remove from the heat. Beat the egg yolks until thick & lemon colored. Stir 1/4 of the hot mixture into the yolks; add the yolks to the remaining hot mixture, stirring constantly. Cook over medium heat for 2 minutes. Remove from the heat & stir in the butter & vanilla. Pour into the pastry shell.
Preheat oven to 400°. Combine the egg whites & cream of tartar. Beat until foamy. Gradually add the remaining 6 TBL sugar, 1 TBL at a time, beating until stiff peaks form. Spread over the filling, sealing to the edge of the pastry. Bake 8 minutes or until lightly browned. Cool before serving.~~ From The Wild, Wild West.
Use either the almond crust or a regular pie crust that has been prebaked:

COCONUT CREAM PIE WITH ALMOND CRUMB CRUST
Almond Crust
1 1/2 cups vanilla wafer crumbs
1/3 cup finely ground blanched almonds
1/4 cup packed brown sugar
1/4 tsp nutmeg
5 TBL butter, melted
1/4 tsp almond extract
Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400° oven for 8 minutes or until lightly browned. Cool.

Filling:
2 cups milk
1/2 cup sugar
1/4 cup + 1 TBL cornstarch
1/2 tsp salt
2 egg yolks, beaten
1 TBL vanilla
1 TBL butter
1 cup shredded or flaked coconut

Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring.
Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell.

Topping:
2 cups heavy cream
1 tsp vanilla
1 tsp sugar

Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~ From Heart of the Palms.

SOUR CREAM LEMON PIE
1 baked 9" pie shell

Filling:
1 cup sugar
3 TBL cornstarch
1 TBL flour
1 TBL grated lemon zest
1/3 cup fresh lemon juice
1 cup light cream (half-and-half)
4 TBL (1/2 stick) butter
1 cup sour cream

Topping:
1 cup heavy cream
2 TBL confectioners' sugar
1/2 cup sour cream
1/2 tsp almond extract
Grated lemon zest
Lemon slices for garnish

For the filling In a saucepan over medium heat, combine the sugar, cornstarch, flour, lemon zest & juice & light cream. Bring slowly to a boil, stirring constantly. Add the butter & cook until thick & smooth. Remove from the heat & cool. Stir in the sour cream & pour the filling into the pie shell. Refrigerate until ready to serve.
Topping: Whip the cream & fold in the confectioners' sugar, sour cream & almond extract. Spoon over the pie filling. Sprinkle with grated lemon zest & decorate with lemon slices.~~ From Jubilation