3/4 c. sugar
3 heaping tbsp. cornstarch
2 tbsp. butter
1 c. plus 1/2 c. milk
3 egg yolks, beaten slightly
2 tsp. vanilla
1 c. flaked coconut
1 (15 oz.) can Milnot
9-inch pie crust, baked

Mix yolks with sugar, cornstarch and the 1/2 cup milk. Gradually add the Milnot and milk and the butter. Cook in the top of a double boiler over hot water on low heat. Stir occasionally until begins to thicken slightly and then continually until very thick. Stir in coconut and mix well. Remove from heat and cool thoroughly before pouring into the baked crust. Cover with meringue and bake.