9 inch baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. butter, softened
2 tsp. vanilla
3/4 c. coconut
1/4 c. coconut

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Stir in 3/4 cup coconut. Pour immediately into pie shell; top with meringue (below) and sprinkle 1/4 cup coconut over top. Set in oven until delicate brown.

MERINGUE FOR PIE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat sugar in gradually. Beat until stiff and glossy. Beat in vanilla.