1 baked 9 inch pie shell
1/4 c. cornstarch
2/3 c. sugar
1/2 tsp. salt
2 1/2 c. milk
3 eggs, separated
1 tsp. vanilla
1 c. flaked coconut
6 tbsp. sugar

Mix cornstarch, 2/3 cup sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from the spoon. Stir a little hot mixture into beaten egg yolks, then stir all into pan. Cook 2 minutes longer, stirring constantly.

Remove from heat. Add vanilla and 3/4 cup coconut. Cool to room temperature. Pour in pie plate.

Beat egg whites until forms peaks. Add 6 tbsp. sugar slowly. Beat until stiff peaks form. Pour on top of pie, then sprinkle rest of coconut. Bake at 425 degrees for 5 minutes.