2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. plain flour
3 c. milk
3 egg yolks, slightly beaten
1 heaping tbsp. butter
2 tsp. vanilla
1 pkg. frozen coconut, thawed or 1 c. fresh, grated or 1 (8 oz.) can angel flake

Combine sugar, salt, cornstarch, and flour, stir in milk gradually and cook over low to medium heat, stirring constantly so it won't stick, cook until mixture boils and begins to thicken. Slowly stir 1/2 of the mixture into the 3 beaten egg yolks and mix well, then pour back into saucepan and cook about 1 more minute. Remove from heat and add butter, vanila, and coconut. Mix well and pour into baked pie crust. Cover with meringue and bake 8-10 minutes at 400 degrees.

MERINGUE:

Three egg whites, beaten until fluffy. Add 1/4 teaspoon cream of tartar and 1/3 cup sugar, a little at a time. Beat until it forms stiff peas, spread over pie filling.