1 c. sugar
1/4 tsp. salt
3 c. milk
1 1/2 tsp. vanilla
4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar
1/4 c. cornstarch
4 slightly beaten egg yolks
3 tbsp. butter
1 1/2 c. flaked coconut
1 tsp. vanilla

Prepare pastry for single crust pie. Fit into a 9 inch pie plate. Bake and cool.

In a medium saucepan, combine the 1 cup sugar, cornstarch and salt; gradually stir in milk. Cook and stir over medium high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from the heat.

Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all mixture to the hot mixture in the saucepan. Cook and stir 2 minutes more. Remove from heat. Stir in butter and the 1 1/2 tsp. vanilla. Stir in 1 cup of the coconut. Pour into cooled baked pastry shell.

To make meringue: Beat egg whites with the 1 tsp. vanilla and the cream of tartar until soft peaks form. Gradually add the 1/2 cup sugar, beating to stiff peaks. Spread over hot filling sealing to edges. Sprinkle meringue with the remaining coconut. Bake in 350 degree oven for 12 to 15 minutes or until meringue is golden brown. Cool; chill.