2 c. milk, scalded
1/3 c. flour
3 egg yolks, beaten
1/2 tsp. salt
1 c. coconut
1 tsp. vanilla
2 tbsp. butter
1 c. sugar
9 inch baked pie shell

MERINGUE:

3 egg whites
Dash of cream of tartar
6 tbsp. sugar

Combine flour, sugar and salt; add to milk. Add egg yolks and beat until smooth. Cook in double boiler until thick; add coconut and boil 2 minutes. Stir in butter and cool. Pour into baked pie shell and top with meringue.

Meringue: Beat egg whites with tartar until stiff; gradually beat in sugar until stiff peaks form. Pile lightly over filling and brown in a 350-400 degree oven.