1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
(may use 1/2 c. coconut on meringue)
3 egg yolks, slightly beaten
2 tbsp. butter
1 c. moist shredded coconut
1/2 tsp. vanilla

Mix cornstarch, sugar and salt. Gradually add hot milk. Cook in double boiler until thick, about 10 minutes. Slowly add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 5 minutes. Add butter, vanilla and coconut. Pour into baked pie shell. Cover with meringue. Bake at 350 for 15 minutes.

(Great coconut pie. I use this pudding to make banana pudding. This recipe came from Lucille Jordan's Homemaking Class in the mid 1950's.)