1 baked pie shell
2/3 cup sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. all-purpose flour
3 cups milk
3 eggs, separated
1 tbsp. butter
1 1/2 tsp. vanilla
3/4 cup moist coconut flakes (Baker's)
1/4 tsp. cream tartar

Combine sugar, salt, cornstarch and flour. Stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute and remove from heat. Slowly stir in egg yolks beaten slightly. Boil 1 minute more, stirring constantly.

Remove from heat and blend in butter, vanilla and coconut. Pour into pie shell.

MERINGUE TOPPING:

Beat egg whites with cream of tartar until stiff. Spread over pie.

Bake in slow (275°F) oven until meringue is golden brown.