3/4 c. sugar
1/3 c. all-purpose flour or 3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. flaked coconut

In saucepan, combine sugar, flour or cornstarch and salt. Gradually add milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into egg yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into cooled baked 9-inch pastry shell. Spread one recipe Meringue atop hot pie; sprinkle with 1/3 cup coconut.

Bake at 350°F for 12 to 15 minutes or until meringue is golden. Cool.