CUSTARD:

3 c. whole milk
3 egg yolks
3/4 c. sugar
6 tbsp. cornstarch
Dash of salt
1 tsp. vanilla
1 c. angel flake coconut

PIE CRUST:

1/2 c. Crisco
1 3/4 c. flour
Dash salt
1/2 tsp. sugar
1/4 c. ice water
Makes 1 (9 inch) pie crust

Beat egg yolks and milk, heat. Mix sugar and cornstarch well. Mix some milk, beat until lumps are gone, then add to heated milk cook for 7 minutes. Remove from heat, add vanilla and coconut. Pour into baked pie shell.

Beat egg whites, salt and 1/2 teaspoon cream of tartar until foamy; slowly add 1/2 cup sugar, beating until it holds stiff peaks. Add 1/2 teaspoon vanilla. Put on pie, sprinkle with coconut. Bake until brown.