1 c. sugar
1/3 c. all purpose flour
1/4 tsp. salt
1 (5 oz.) can evaporated milk
2 1/4 c. milk
3 eggs, separated
2 tbsp. butter
1 tsp. vanilla
1 (30 oz.) can flaked coconut
1/2 tsp. cream of tartar
3 tbsp. sugar
3/4 tsp. cornstarch
3 tbsp. flaked coconut, toasted
1 pie shell

Combine first three ingredients in a heavy saucepan; gradually add milk, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.

Cook over medium heat, constantly stirring one minute. Remove from heat; stir in butter and next 2 ingredients. Spoon into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed with an electric mixer just until foamy.

Combine 3 tablespoons sugar and cornstarch; gradually add, 1 tablespoon at a time, to whites beating until stiff (2-4 minutes). Bake at 450 degrees for 5 minutes or until lightly browned. Sprinkle with toasted coconut.