1/2 c. sugar
1/3 c. flour
3 eggs, separated
2 c. milk
3/4 c. coconut
1 (9 inch) baked pastry shell
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tsp. vanilla

Combine sugar and flour in top of double boiler. Beat egg yolks in small bowl and add 1/4 cup milk. Heat 1 3/4 cups milk and add to sugar and flour mixture; cook in double boiler, stirring until it thickens. Slowly add eggs and milk to mixture, stirring constantly. Add coconut and vanilla; mix together. Pour into pastry shell.

MERINGUE:

Beat egg whites and cream of tartar until stiff. Add sugar gradually and continue beating until it holds a peak. Spread on pie and bake at 400 degrees until brown.

PIE CRUST:

1 1/2 c. all-purpose flour
1/2 tsp. salt
6 tbsp. unsalted butter, cold
2 tbsp. lard or Crisco
3 to 4 tbsp. cold water
1 tbsp. sugar, optional