3/4 c. sugar
1/3 c. flour or 3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 c. flaked coconut
1 tsp. vanilla
1 (9") coconut crust
3 egg white meringue

In saucepan combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks. Immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut. Pour into cooled baked pastry shell. Spread meringue atop pie and bake at 350 degrees for 12 to 15 minutes.

COCONUT CRUST:

1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut
2 tbsp. butter, melted

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

CRUST: Combine coconut and melted butter. Press into 9" pie plate. Bake at 325 degrees for 15 minutes or until light golden brown.

MERINGUE: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff.