3 egg yolks
1 c. evaporated milk
3 tbsp. flour
1 c. water
3/4 c. sugar
1 tsp. vanilla
1 c. flaked coconut
1/2 stick butter
1 (9") pie shell - baked

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

Beat egg yolks well with spoon; add 1/2 cup milk, add flour, add remaining milk and water. Mix in the sugar, vanilla, coconut and butter; mix well. Place over medium heat; cook until thick, stirring frequently. Pour into pie shell.

In small saucepan, mix cornstarch and cold water until blended. Stir in boiling water. Bring to boil over medium heat. Stirring constantly, cook 2 minutes or until thickened. Remove from heat, set in pan of cold water - cool to room temperature. Beat egg whites until stand in a peak, gradually add sugar, beating well, after each addition, then beat until whites stand in firm glossy peaks.

Add cornstarch mixture all at once, and beat until well blended.

Put on cooled coconut cream. Bake until brown.