3 tbsp. cornstarch
1/2 c. sugar
1/2 tsp. salt
3 egg yolks
2 c. milk
1 tsp. vanilla
2 tbsp. butter
Coconut

Combine cornstarch, sugar and salt. Add a little milk and stir until smooth. Add egg yolks. Stir, add remaining milk. Cook until thick, stirring constantly until thick. Boil gently 2 minutes. Remove from heat. Add vanilla, butter and 1 cup coconut. Sprinkle some coconut over meringue before browning.

PERFECT MERINGUE:

Mix: 2 1/2 tbsp. sugar 1/2 c. water

Cook until clear then set aside. Add bit of salt to 3 egg whites (eggs should be room temperature). Whip to peaks. Add above mixture. Continue beating until creamy. Pile on pie and bake 30 minutes at 325 degrees or until golden brown.