1 (9") baked pie shell (pastry or graham cracker)
1/4 c. cornstarch
2/3 c. sugar
1/4 c. sugar
1/4 tsp. salt
2 1/2 c. milk
3 egg yolks, slightly beaten
1 tbsp. butter
1 c. flaked or grated coconut

Combine cornstarch, sugar and salt in saucepan. Slowly add milk. Cook, stirring constantly, over medium heat until thickened. Blend small amount of hot mixture into egg yolks, then add to hot mixture and cook over low heat, stirring until quite thick. Remove from heat and add vanilla, butter and coconut. Cover with waxed paper and cool to lukewarm, stirring occasionally. Turn into baked pie shell. Chill at least 2 hours before serving.

To top with meringue: After pouring warm mixture into pie shell. Top up to the edges with a meringue made from 3 egg whites separated from yolks. Bake at 350 degrees for approximately 12-15 minutes or until lightly browned. You may wish to sprinkle additional coconut on top of meringue before baking.

MERINGUE:

3 egg whites, room temperature
1/4 tsp. cream of tartar
1/8 tsp. salt
6 tbsp. sugar

Beat egg whites in a small bowl at high speed, adding other ingredients gradually. Beat to stiff peaks. That is when you will know it is done.