2 c. milk
1/4 c. Karo, red label syrup
4 tbsp. Argo cornstarch
1/2 c. sugar
1/4 tsp. salt
3 egg yolks
1 tsp. vanilla
9 inch baked pastry shell
1 c. shredded coconut

Scald 1 3/4 cups milk with Karo in top of double boiler. Measure Argo into small mixing bowl and blend with remaining 1/4 cup milk. Mix in sugar, salt; add egg yolks and beat until well blended. Add quickly, all at once, to scalded milk and stir constantly until thickened. Remove from heat and add vanilla. Cool, add cup shredded coconut and pour into baked pastry shell. Springle 1/4 cup coconut over top of meringue.