3/4 c. sugar
1/4 c. cornstarch
2 1/2 c. milk
1/2 tsp. salt
3 egg yolks, slightly beaten
1 (7 oz.) pkg. coconut
1 tbsp. butter
1 tsp. vanilla

MERINGUE:

3 egg whites, room temperature
1/4 tsp. cream of tartar
6 tbsp. sugar

Prepare pie shell; let cool. Make filling. In medium saucepan combine sugar, cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth. Over medium heat, bring to boiling, stirring; boil 1 minute, stirring constantly. Remove from heat. Stir half of mixture into egg yolks, mixing well. Pour back into saucepan. Bring back to boiling, stirring; boil 1 minute. Remove from heat. Stir in butter, vanilla and coconut. Pour immediately into pie shell. Meanwhile, preheat oven to 400 degrees.

Make meringue in medium bowl, with mixer, beat egg whites and cream of tartar until soft peaks form. Gradually beat in 2 tablespoons sugar at a time. Spread meringue over warm pie filling sealing to crust. Sprinkle coconut over meringue, bake until golden brown. You may add bananas for Banana Cream Pie.