1 c. sugar
3 tbsp. cornstarch
Dash of salt
3 eggs
2 c. milk
2 tbsp. butter
1 tsp. vanilla
1 sm. pkg. fresh frozen coconut

Put all ingredients except vanilla and coconut in saucepan and cook until thick. Cook on low heat over boiling water. Add coconut (leaving enough to sprinkle on top of meringue) and vanilla. Pour into baked pie shell. Cover with meringue made from the egg whites and brown in moderate oven.

You may use this same recipe for chocolate cream pie by exchanging 3 tablespoons cocoa for the coconut.