1 c. + 6 tbsp. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 eggs, separated
1 tbsp. butter
1 (3 1/2 oz.) can coconut
1/4 tsp. coconut extract
1 baked 9" pie shell
1/4 tsp. cream of tartar

Combine 1 cup sugar, cornstarch, salt and milk in double boiler. Cook over boiling water until thickened, stirring constantly. Stir a small amount of hot mixture into beaten egg yolk; stir egg yolk into hot mixture. Cook for 4 minutes longer, stirring constantly. Remove from heat. Add butter, coconut and coconut flavoring. Pour into pie shell. Beat egg whites and cream of tartar in mixer bowl until soft peaks form. Add remaining 6 tablespoons sugar gradually, beating until stiff peaks form. Spread over coconut filling, sealing crust. Bake at 350 degrees for 15 minutes or until golden brown.