Coconut
2 c. milk
3/4 c. sugar
1/2 tsp. salt
3 eggs, separated
3 tbsp. cornstarch
1 tsp. vanilla

Mix sugar, salt and cornstarch together in pan. Add 1 1/2 cups milk and cook over low heat until warm. In lightly beaten egg yolks add remaining 1/2 cup milk and continue cooking, stirring constantly to prevent sticking, until mixture thickens. Take off heat and add vanilla. Set aside in baked crust.

Add 1/8 teaspoon cream of tartar and dash of salt to egg whites. Beat until it peaks. Add 3 tablespoons sugar and beat a little longer. Cover pie and cover with coconut as desired.