1/4 c. flour
1/2 c. sugar
1/4 tsp. salt
1 1/2 c. scalded milk
3 eggs, separated
2 tbsp. butter
1/2 tsp. vanilla
1/3 c. sugar
1/2 c. shredded coconut
1/2 c. shredded coconut (again)

Mix flour, 1/2 cup sugar and salt in top of double boiler. Add 3/4 cup of the scalded milk and stir vigorously until well blended. Add remaining hot milk and cook over direct heat until thick and smooth, stirring constantly.

Beat egg yolks well, stir in a little of hot mixture and pour back into the double boiler. Cook over boiling water for 2 minutes, stirring constantly. Remove from heat and stir in butter and vanilla. Fold 1/2 cup shredded coconut into hot filling.

Beat egg whites until stiff and gradually beat in the 1/3 cup of sugar until very thick and smooth. Fold about 1/3 of the meringue into the hot filling. Pour filling into pie shell and quickly pile over it the remaining meringue, being sure to touch the edges of the crust all around. Sprinkle with 1/2 cup of coconut. Bake in moderate oven (350 degrees) and bake 12-15 minutes or until meringue is golden brown.