4 tbsp. cornstarch
Pinch of salt
1/2 c. sugar
2 c. milk, scalded
4 eggs, separated
1/4 c. grated fresh coconut, or packaged or canned
1 tbsp. stick butter, not whipped butter
1 tsp. vanilla
9 inch baked pie shell
Meringue (recipe follows)

Mix together sugar, salt and cornstarch. Gradually add scalded milk. Cook in saucepan over boiling water, stirring constantly until thickened. Beat egg yolks slightly. Add a small amount of the hot mixture to the egg yolks. Mix well. Then add to hot mixture. Mix well. Cook again over the hot water for about 3 minutes, stirring constantly. Remove from heat; stir in the coconut, butter and vanilla. Cool a little bit.

Pour into baked pie shell. Top with meringue and bake at 350 degrees for 10 minutes or until golden brown. Chill before serving.

MERINGUE:

4 egg whites
1 tsp. cream of tartar
1/2 c. sugar

Combine egg whites and cream of tartar. Beat until soft peaks form. Gradually beat in sugar. Put lightly on pie.