1/2 c. sugar
5 tbsp. flour
1/8 tsp. salt
1/4 c. cold milk
1 1/2 c. scalded milk
3 egg yolks
1 tsp. vanilla
1 c. coconut
1 tbsp. butter

Blend sugar, flour and salt with cold milk. Add to scalded milk, stirring constantly. Cook slowly until thick, add beaten yolks. Cook 2 minutes longer. Remove from heat, add vanilla, coconut and butter (oleo). Pour into baked pie shell. Top with meringue.

MERINGUE:

3 egg whites
6 tbsp. sugar
1/2 tsp. vanilla
1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until mixture is clear and thickened. Let stand until cool. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff. Turn mixer to low speed, add salt and vanilla. Gradually add cornstarch mixture.

Turn mixer to high speed and beat well. Spread over cooled pie filling. Bake at 375 to 400 degrees for 10 to 12 minutes.

For coconut pie, sprinkle some coconut over top of meringue before baking.