4 eggs
1 c. sugar
3 tbsp. flour
1/2 tsp. salt
1/4 lb. butter
1 1/2 c. milk
1 tsp. vanilla
1/2 tsp. vinegar
2 c. grated coconut (I use Kroger's coconut in bag)

Preheat oven to 425°F. Separate eggs. Beat egg yolks; add sugar, flour, vanilla, salt and vinegar. Pour milk into saucepan. Add coconut and butter. Heat on medium until butter melts. Cool slightly until pouring into beaten mixture. Pour into unbaked pie shell.

Bake 10 minutes at 425°F. Reduce heat to 350°F.

Bake 30 minutes until firm. Top with meringue and bake until golden brown.

Meringue: Beat egg whites on high until stiff. Add 1/2 tablespoon sugar per white and 1/4 teaspoon cream of tartar.