2 c. hot milk
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
3 eggs
2 tbsp. butter
1 tsp. vanilla
1 (9 inch) baked pie shell
1 (3 1/2 oz.) can flaked coconut

Scald the milk. Mix dry ingredients and gradually add the scalded milk. Cook over hot water until the mixture thickens; stir constantly to prevent lumping. Separate eggs and beat yolks slightly; add hot mixture to the beaten yolks. Return to saucepan and cook until thick, stirring constantly, about 5 minutes.

Remove from stove add butter and vanilla and cool. Add one cup shredded coconut to filling, turn into cooled baked pie shell. Top with meringue, sprinkle with coconut and bake at 325 degrees for 12 to 15 minutes.

MERINGUE:

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

Beat egg whites on high speed, until peaks form, then gradually add sugar mixed with cream of tartar. Beat thoroughly after each teaspoon of sugar is added. Continue beating until very stiff. Add 1/4 teaspoon vanilla. Pile lightly on pie and gently seal meringue to rim of crust. Bake at 325 degrees for 12 to 15 minutes.