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

Before making pie filling, place coconut in 9-inch glass pie plate. Microwave at HIGH 5-7 minutes, stirring every 3/4 to 1 minute, until lightly toasted. Reserve about 3 tablespoons toasted coconut for decorating top of pie and add remainder to pie filling at the same time butter is added.

In large glass mixing bowl, stir together sugar, cornstarch, and salt to blend well. Add small amount of milk to make smooth, thin paste, then gradually add rest of milk and stir smooth. Microwave at HIGH 8- 9 minutes, stirring every 2 minutes, until smooth and thickened.

Stir half of hot milk mixture into egg yolks, then add yolk mixture back to milk in dish. Microwave at HIGH 1-2 minutes, until mixture is thick and glossy. Stir in butter, coconut, and vanilla. Pour mixture into baked pie shell; top with meringue and garnish with reserved coconut. Bake in oven at 425 degrees until meringue is brown.