4 egg yolks, beaten
3/4 c. sugar
2 c. milk, scalded
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. coconut flavoring
1 unbaked pie shell
4 egg whites
1/2 c. sugar

Beat egg yolks well, combine with sugar and beat until lemon colored. Pour hot but not boiling milk slowly over this mixture, stirring constantly. Add salt, vanilla, coconut flavoring. Dry the uncooked pastry shell slightly before pouring in the egg mixture. Bake 15 minutes at 400 degrees, reduce heat to 250 degrees and bake until custard is firm.

For the meringue, beat egg whites until stiff but not dry, then beat in 1/2 cup sugar. Place on custard and bake to golden brown at 300 degrees.