3/4 c. sugar
3 tbsp. cornstarch
2 c. milk
3 slightly beaten egg yolks
2 tbsp. butter
1 tsp. vanilla
1 c. flaked coconut
1 (9-inch) baked pastry shell

In saucepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Add 1/2 cup coconut and stir. Pour into cooked pastry shell. Top with meringue. Sprinkle 1/2 cup coconut and bake until golden.