3 egg yolks
3/4 c. sugar
1 1/4 c. water
1 1/4 c. evaporated milk
1 can of coconut
3 tbsp. cornstarch
Dash of salt
1 tsp. vanilla

Beat egg yolks with fork; add sugar gradually, then salt and large 3 tablespoons cornstarch. Beat with fork until light and fluffy. Add milk and water, stir until well blended. Cook over slow heat, stirring until thickened. Cool. Add 3/4 of can of coconut and 1 teaspoon vanilla. Pour into baked pie shell. Beat 3 egg whites into a meringue. Cover pie and sprinkle coconut. Bake at 375 degrees for 8 to 10 minutes. Serves 8 to 10 people.