Meringue for Cream Pies

This is a recipe for making a
meringue topping for cream pies.
I like to also sprinkle the top
of this meringue with some
shredded coconut before baking.

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Directions:
Blend cornstarch and Cold water in saucepan.
Add boiling water, and cook,
stirring until clear and thickened.
Let stand until cold.
With electric beater at high speed,
beat egg whites until foamy.
Gradually add sugar, and beat
until stiff but not dry.
Turn mixer to low speed;
add salt and vanilla extract.
Gradually beat in cold cornstarch mixture.
Turn mixer again to high, and beat well.
Spread meringue over cooled pie filling.
Bake at 350 degrees F. for 10 minutes
or until top is lightly browned.