2 c. milk
2/3 c. sugar
1/2 tsp. salt
3 1/2 tbsp. cornstarch
2 eggs, separated
1 1/2 tbsp. butter
1 tsp. vanilla
1 1/4 c. shredded coconut
9-inch pie shell
Pinch of cream of tartar
4 tbsp. sugar

Scald 1 1/2 cups milk in top of double boiler. Combine the 2/3 cup sugar, salt, and cornstarch with the remaining 1/2 cup milk, mixing to a paste; add to the hot milk and cook, stirring until thickened. Beat the egg yolks, add a small amount of the not milk mixture and blend. Pour into the hot milk mixture and cook 2 minutes. Remove from the heat and mix in the butter, vanilla, and 3/4 cup coconut. Cool and pour into baked pie shell. Beat the egg whites with the cream of tartar until they hold soft peaks, then beast in the 4 tablespoons sugar and continue to beat until stiff and glossy. Cover the pie filling with this meringue and sprinkle with remaining 1/2 cup coconut. Bake in a 350 degree oven for 5 minutes or until meringue is brown.