3/4 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
3 c. milk
3 egg yolks, beaten
3/4 c. flaked coconut
2 tbsp. butter
1 tsp. vanilla
1 baked pie crust
3 egg whites
1 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Combine first three ingredients in a heavy saucepan. Combine milk and egg yolks. Stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute, stirring constantly. Remove from heat, stir in 1/2 cup coconut, butter and vanilla.

Pour into baked pie shell and cover with wax paper. Beat egg whites and cream of tartar at high speed one minute. Add sugar a tablespoon at a time, beating until stiff peaks form. Remove wax paper from pie. Spread meringue over hot pie sealing edges. Sprinkle remaining coconut on top. Bake at 350 degrees for 12 to 15 minutes or until golden brown.