3/4 c. sugar
4 tbsp. cornstarch
Dash of salt
2 c. milk
4 eggs, separated
1 tbsp. vanilla
1 tbsp. butter
1/2 c. flaked coconut
1 baked pie crust

Mix 1/2 cup sugar, cornstarch and salt in heavy medium sized pan. Stir in milk, cook over low heat, stirring constantly until mixture thickens and boils 3 minutes. Beat egg yolks well in small bowl; slowly stir in 1/2 cup of hot mixture then stir back into mixture. Cook, stirring constantly 1 minute, remove from heat. Stir in butter, vanilla and 1/4 cup coconut. Pour into shell.

Beat egg whites until foamy, adding 1/4 cup sugar, 1 tablespoon at a time until stands in peaks. Sprinkle with remaining coconut. Bake in oven at 350 degrees for 12 minutes or when tips brown on meringue. Cool before cutting.