1/3 c. sifted flour or 1/4 c. cornstarch
3/4 c. sugar
1/4 tsp. salt
2 c. scalded milk
3 slightly beaten egg yolks
2 tbsp. butter
1/2 tsp. vanilla
1 pkg. frozen grated coconut
1 baked (9 inch) pastry shell
3 stiff beaten egg whites for meringue
6 tbsp. sugar for meringue

Mix flour, sugar and salt. Gradually add scalded milk. Cook over moderate heat stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount to egg yolks, stir into remaining hot mixture. Cool until thickened and add butter and vanilla. Cool slightly. Add coconut and pour into pastry shell. Cover with meringue. Cook at 450 degrees until meringue is brown. Chill before serving.