1 lg. can evaporated milk
1 c. sugar
1 c. water
5 egg yolks, beaten (reserve egg whites)
1 can coconut
3 heaping tbsp. cornstarch

Mix milk, sugar and water in saucepan. Bring to a boil. Add a small amount of the hot mixture to the beaten egg yolks and beat. Return mixture to saucepan and cook 30 seconds. In a measuring cup add cornstarch and enough water to make one pour. Pour in saucepan and cook until thickened. Add coconut and let cool. Pour into a baked pie crust.

MERINGUE:

5 egg whites (room temperature)
1/2 c. sugar
1 tbsp. cornstarch

Beat egg whites until soft peaks form. Add sugar and cornstarch gradually until sugar is dissolved and stiff peaks form. Place in oven and lightly brown meringue.