3 c. milk
2/3 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
4 egg yolks
1 env. Knox gelatin
1/4 c. cold water
1 tsp. vanilla
1/2 c. coconut for filling
1/2 c. toasted coconut for topping
1/2 pt. whip cream
1/4 c. sugar

In pan, mix milk, sugar, cornstarch, salt, and egg yolks slightly beat all. Cook on medium heat until it coats spoon (don't boil). When slightly thickened, remove from stove and add unflavored gelatin (which has been softened in 1/4 cup cold water), vanilla, and coconut. Stir well and cool. When cool, fold in 2 stiff beaten egg whites. Pour in 9 to 10 in pie baked pie crust. Top with real whip cream beaten with 1/4 cup sugar. Sprinkle toasted coconut on top.