PASTRY:

1 3/4 c. all-purpose flour
1/4 tsp. salt
1/2 c. butter
2 tbsp. milk or water

Mix flour, salt, and butter in a bowl with fork until well mixed. Add milk a little at a time and blend mixture until smooth. Form into a dough.

On a floured board, roll out dough until thin enough to fit a 9 or 10-inch pie plate. The dough should be about half an inch larger than the plate. Place dough in the plate and prick in several places. With the hands, pinch edges of dough like a serrated shell.

Bake in a preheated 350 degree oven for 12 minutes, or until golden brown.

FILLING:

1 c. sugar
4 tbsp. cornstarch
1 1/2 c. milk
3 egg yolks
1/2 c. grated coconut (fresh young coconut or toasted)
Toasted coconut for topping

In a medium saucepan, combine sugar and cornstarch. Blend in milk and egg yolks. Cook over moderate heat, stirring constantly to avoid lumping. Add coconut and stir until mixture thickens. Cool and pour into baked pastry.

MERINGUE:

3 egg whites
1/2 c. sugar
1 tsp. cream of tartar
1 tsp. vanilla

Beat egg whites until fluffy. Add sugar and cream of tartar gradually. Stir in vanilla. Continue beating until egg whites become stiff and fluffy. Spread over filling and sprinkle toasted coconut over the meringue.

Bake at 350 degrees for 10 minutes, or until meringue is golden brown. Cool before serving.