1/4 c. cornstarch or flour
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 egg yolks, slightly beaten
2 tbsp. butter
1/2 tsp. vanilla
Coconut

Mix cornstarch, sugar, and salt. Gradually add milk. Cook in double boiler until thick, stirring constantly. Slowly add small amount of mixture to egg yolks, stir in remaining hot mixture. Cook 5 minutes. Cool. Add butter and vanilla and coconut. Pour in cooled pie shell. Top with meringue and sprinkle coconut over it. Brown in oven or under flame.

MERINGUE:

3 stiffly beaten egg whites
6 tbsp. sugar

Beat egg whites and slowly beat in sugar.

PIE CRUST:

1 1/3 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

Combine flour and salt; cut in Crisco. Mix water with dry ingredients. Roll out and place in pie pan. Bake until browned.