1/3 c. sugar
1/2 c. sifted flour
1/4 tsp. salt
3 c. milk
1 c. Baker's coconut, cut
2 egg yolks, slightly beaten
2 tsp. vanilla
1 tbsp. butter
1 baked 9-inch pie shell

TOPPING:

2 egg whites
4 tbsp. sugar
1/2 c. Baker's shredded coconut

Combine 1/3 cup sugar, flour and salt in top of double boiler; add milk gradually, stirring until smooth. Add 1 cup coconut. Cook over rapid boiling water 15 minutes, stirring constantly. Mix small amount of mixture with egg yolks and return to double boiler. Cook 2 minutes longer. Remove from heat. Add vanilla and butter. Cool. Pour into pie shell.

Beat egg whites until foamy throughout. Add sugar, 1 tablespoon at a time, beating after each addition until sugar is blended. Then continue beating until mixture stands in peaks. Pour lightly on filling and sprinkle with 1/2 cup coconut. Bake in moderate 350 degree oven for 15 minutes or until delicately brown.