2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. whole milk
4 egg yolks, slightly beaten
2 tbsp. butter
2 tsp. vanilla

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in butter and vanilla. Remove from heat. Add 2/3 cup coconut. Cool. Pour into baked pie shell. Heap meringue on filling and spread to seal edges. Sprinkle flaked coconut on top. Bake at 350 degrees for 12 to 15 minutes or until coconut is browned. Cool in refrigerator completely before serving.

MERINGUE:

4 egg whites, at room temperature
1/4 tsp. cream of tartar
1/2 c. sugar

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under beat. SECRET: tilt bowl while beating to get more air for higher meringue.

FOR BANANA CREAM PIE: Delete coconut and slice bananas onto bottom of baked pie crust before pouring in filling. Top with meringue as above.