3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 large eggs, separated
1 (3 1/2 oz.) can flaked coconut, separated
2 tbsp. butter
1 tsp. vanilla extract
1 baked 9-inch pastry shell
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/4 c. plus 2 tbsp. sugar

Preheat oven to 325°F. Combine 3/4 cup sugar, cornstarch and salt in a medium saucepan. Gradually stir in milk and cook over medium heat, stirring constantly, until mixture is thickened. Beat egg yolks until thick and pale. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 5 minutes, stirring constantly. Remove from heat and stir in 1 cup coconut, butter and 1 teaspoon vanilla. Spoon into pastry shell. Beat egg whites, cream of tartar and 1/2 teaspoon vanilla at high speed with a mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating mixture until stiff peaks form and sugar dissolves. Spread over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut and bake at 325°F for 25 to 28 minutes or until golden. Cool on a wire rack and chill 1 hour before serving.