3 tbsp. (heaping) cornstarch
4 eggs, separated
1 tbsp. butter
1 c. flaked coconut
1/4 tsp. cream of tartar
3/4 c. sugar
3 c. milk
1 tsp. vanilla
1 baked pie shell
1/3 c. confectioners' sugar

Combine cornstarch, beaten egg yolks, sugar and milk in a double boiler. Cook, stirring, until thick. Add butter, vanilla and coconut; mixing well. Spoon the filling into the pie shell.

Combine egg whites and cream of tartar. Beat until stiff peaks form, adding the confectioners' sugar gradually. Spread the meringue over the pie, sealing edges well. Bake in a preheated 350 degree oven until meringue is lightly browned.