1 pie shell
1/4 c. cornstarch
2/3 c. sugar
1/2 tsp. salt
2 1/2 c. milk
3 separated eggs
1 tsp. vanilla
1 c. flaked coconut
6 tbsp. sugar

Mix cornstarch, sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover, cook 10 minutes longer, stirring occasionally. Stir a little hot mix into beaten egg yolks. Stir all into remaining hot mixture. Cook 2 minutes longer. Remove from boiling water, stir in vanilla and 3/4 cup coconut. Cool to room temperature. Pour into baked pie shell. Cover with meringue, sprinkle 1/4 cup coconut on top. Bake at 425 degrees for 5 minutes.

Meringue: Beat egg whites until foaming. Add sugar 1 tablespoon at a time. Beat until peaks.