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COCONUT MERINGUE PIE 
1 c. sugar
4 1/2 tbsp. cornstarch
1/4 tsp. salt
2 2/3 c. milk
4 egg yolks
4 tbsp. butter
1 tsp. vanilla
1 c. coconut, shredded
1 single pie crust

Bake pie crust and let cool. Combine sugar, cornstarch and salt. Gradually add milk. Cook in double boiler until thickened, about 10 minutes, stirring constantly. Slowly add hot mixture to slightly beaten egg yolks and cook 5 minutes. Remove from heat. Add butter, vanilla and coconut. Pour mixture into cooled pie shell. Top with meringue. (You may substitute banana for coconut or you can substitute sliced strawberries for coconut and add whipped cream instead of meringue.)

MERINGUE FOR PIE:

4 egg whites
1/2 tsp. cream of tartar
8 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and cream of tartar until fluffy. Gradually add sugar and vanilla, beating until stiff and glossy. Place on pie and bake for about 10 minutes in 350 degree oven.
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