1 baked 9-inch pie crust, keep warm
3 beaten egg yolks
3 c. milk
3 heaping tbsp. cornstarch
3 egg whites
Flaked coconut
1/2 c. sugar
Sprinkle of salt
1 tsp. vanilla
1/4 c. sugar

In a large microwave-safe bowl, warm 2 cups of the milk on high for 1 1/2 minutes. With a wire whisk, dissolve the cornstarch in the remaining cup of milk. Add the beaten egg yolks and the 1/2 cup sugar. Mix well. Slowly add the egg mixture to the warmed milk, beating well. Cook in the microwave on high for 3 minutes. Stir with a wooden spoon. Make sure you scrape around the rim of the bowl. Microwave another 3 minutes. Stir again. Microwave another 2-3 minutes or until thick like cooked pudding. Remove and cool for 5 minutes. Add vanilla and stir well.

Make a meringue of 3 egg whites and sugar by beating until it forms soft peaks. Pour the custard into the warm pie shell and spread meringue on top making sure you seal the meringue to the crust. Sprinkle heavily with flaked coconut. Bake for 15 minutes at 350 degrees or until coconut is golden brown.