1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 eggs, separated
2 tbsp. butter
1 tsp. coconut extract
1 (3 1/2 oz.) can flaked coconut
Frozen pie shell or make your own
1/4 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Combine first 3 ingredients in top of double boiler; stir in milk. Cook over boiling water, stirring constantly, until very thick and smooth, approximately 25 minutes. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly.

Cook, stirring constantly, until mixture thickens, about 4 minutes. Remove from heat and gently stir in butter, coconut and extract. Pour into baked pastry shell. Combine egg whites and cream of tartar. Beat until foamy. Gradually add remaining sugar, beating until stiff peaks form. Spread meringue over pie. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool before serving.