2/3 c. sugar
1/4 c. Argo cornstarch
1/4 tsp. salt
2 1/2 c. milk
3/4 c. flaked coconut, divided
3 egg yolks, slightly beaten
1 tsp. vanilla
1 (9 inch) baked pie shell

In a 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in slightly beaten egg yolks. Bring to a boil over medium heat stirring constantly to prevent sticking. Boil for 1 minute. Remove from heat and stir in vanilla. Cool slightly and stir in 3/4 cup coconut. Spoon filling into cooled pastry shell.

Meringue:

3 egg whites
6 tbsp. sugar
1/4 c. coconut

In a small bowl beat egg whites at high speed with mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. spread over filling sealing to edge of crust. Sprinkle with coconut.

Bake at 425°F for 5 minutes or until brown and coconut is toasted.

Serves 8.