3/4 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
3 c. milk
3 egg yolks, beaten
3/4 c. flaked coconut, divided
1 1/2 tbsp. butter
1 tsp. vanilla extract
1 (9-inch) pastry shell

MERINGUE:

3 egg whites
1/4 tsp. plus 1/8 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Combine first 3 ingredients in a heavy saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 1 minute, stirring constantly. Remove from heat; stir in 1/2 cup coconut, butter, and vanilla. Immediately pour filling into baked pastry shell. Cover the filling with waxed paper.

MERINGUE: Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer for 1 minute. Gradually add remaining sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar dissolves. Remove waxed paper form filling; spread meringue over hot filling, sealing to edge of pastry. Sprinkle meringue with 1/4 cup coconut. Bake at 350 degrees for 12 to 15 minutes, or until golden brown. Cool. Yield: 1 (9-inch) pie.