4 egg yolks
1 whole egg
1 c. milk
1 c. coconut (put in before mixture gets too thick)
1 c. sugar
1 rounded tbsp. cornstarch
1/2 stick butter
1 tsp. vanilla
1 unbaked pie shell

Place all ingredients except coconut in large iron skillet. Stir constantly with a holed spoon until mixture gets thick. When it gets almost thickened, put in coconut.

Pour mixture in unbaked pie shell. Bake at 350 degrees until crust browns lightly. Put meringue on pie and place a little extra coconut on top of meringue. Return to oven until meringue browns lightly. Remove from oven; cool.

MERINGUE:

Use egg whites and 6 tablespoons or so of sugar and 1/4 teaspoon cream of tartar. Beat until soft peaks form.