1 baked pie crust
1 c. Splenda
3 tbsp. cornstarch
2 c. milk
3 egg yolks, beaten
1 c. coconut
pinch of salt
1/2 stick butter
1 tsp. vanilla
1 capful coconut flavoring

Meringue:

3 egg whites
6 tbsp. Splenda
1 tsp. cream of tartar

Mix sugar and cornstarch. Stir in milk gradually. Cook in double broiler stirring constantly. Add eggs yolks. When thickened add butter and vanilla, stirring so it doesn't stick; add coconut. Pour into baked pie shell.

Meringue: Beat on high speed till egg whites are fluffy. Add Splenda and cream of tartar; beat until forms stiff peaks. Cover top of pie all over.

Bake 10 minutes at 400°F or until golden brown.