2 2/3 c. coconut (flaked or shredded)
2 c. milk
3 eggs (separated)
2 tbsp. cornstarch
3 tbsp. butter
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
1 8 or 9 inch baked pie shell

Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut. Pour into pie shell.

Beat egg whites till frothy. Add cream of tartar and continue beating until stiff. Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie. Sprinkle with remaining coconut. Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing.