1 c. sugar
1/4 tsp. salt
1/4 c. cornstarch
2 c. milk
2 egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. shredded coconut
1 (9 inch) pie shell, baked
Meringue recipe of choice

Combine sugar, salt, cornstarch, milk, egg yolks and butter. Cook over medium heat until thick. Remove from heat and add 1 teaspoon vanilla and 1/4 cup of coconut. Sprinkle 1/2 cup of coconut on bottom of baked pie shell. Let filling cool while preparing meringue. When meringue is ready, pour filling into pie shell, top with meringue, then with remaining 1/4 cup coconut. Bake at 325 degrees for 25 minutes.

Mrs. Revelle's tips for meringue: Use 4 egg whites for a 9 inch pie; use two tablespoons sugar to each egg white; beat egg whites until dry and stiff before adding any sugar; bake longer at a lower oven temperature then most cookbook recipes direct.