3/4 c. sugar
3 heaping tbsp. cornstarch
3 c. milk
3 egg yolks (set aside whites for meringue)
1 tsp. vanilla
2 tbsp. butter
2 c. coconut
3 to 4 drops yellow food coloring

Mix sugar and cornstarch together in saucepan. Beat egg yolk; add to milk and pour into pan with sugar and cornstarch. Cook over low heat until mixture thickens, stirring constantly. Remove from stove; add vanilla, butter and food coloring. Put one cup of coconut into baked 9-inch pie shell. Make meringue from egg white that you have set aside. Pour filling into pie shell; cover with meringue. Spread the other cup of coconut over meringue. Place in 350°F oven until golden brown.