PASTRY:

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

Blend flour and salt. Cut in Crisco with pastry blender. Add enough water to make a stiff dough. Roll and fit into 9-inch pie plate. Flute edge, prick bottom with fork. Bake at 450 degrees for 10-12 minutes.

FILLING:

1 c. sugar
1/2 c. flour
1/4 tsp. salt
3 c. milk
4 eggs
3 tbsp. butter
1 1/2 tsp. vanilla
1 1/3 c. coconut

In saucepan combine sugar, flour, and salt. Gradually stir in milk. Cook and stir until thick and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat.

Separate egg yolks from whites; beat yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; cook and stir 2 minutes more. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Pour into baked pie shell.

MERINGUE:

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

Beat egg whites, cream of tartar, and vanilla. Gradually add sugar. Continue beating about 5 minutes until stiff peaks form. Spread meringue over pie. Sprinkle with remaining coconut. Bake at 350 degrees for 12-15 minutes or until meringue is golden.