1 c. sugar
1/2 c. flour
1/4 tsp. salt
3 c. milk
4 slightly beaten egg yolks
3 tbsp. butter
1 1/2 tsp. vanilla
1 (3 1/2 oz.) can coconut (1 1/3 c.)

In medium saucepan combine sugar, flour, salt and milk. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes longer. Remove from heat. Stir 1 cup mixture into egg yolks. Return egg mixture to saucepan and cook and stir 2 minutes. Remove from heat, add butter and vanilla. Stir in 1 cup coconut. Pour into baked pie shell. Top with meringue, bake at 350 degrees until browned. Cool and serve.

MERINGUE:

4 egg whites,
1/2 tsp. cream of tartar
1 tsp. vanilla
1/2 c. sugar

Beat egg whites until stiff. Add cream of tartar, vanilla and sugar. Sprinkle 1/3 cup coconut on top before baking.