6 c. milk
2 c. sugar
2 tsp. vanilla flavoring
1/2 tsp. salt
8 egg yolks (reserve whites for meringue)
8 tbsp. cornstarch
1 tsp. coconut flavoring
2 c. coconut

Use a good sturdy heavy pan and heat the milk almost to the boiling point. Watch closely so as not to boil. In a medium mixing bowl, mix by hand the sugar, salt, cornstarch, vanilla flavoring, coconut flavoring and the egg yolks; mix well. Add gradually to hot milk and cook until thick. Let cool 10 or 15 minutes. When cool enough pour into the baked pie crust which has been sprinkled in the bottom with coconut. Sprinkle the top of the pie with coconut. Top with meringue. Put coconut on top of the meringue and brown lightly under the oven broiler or inside the oven. Makes 2 pies.

PIE CRUST:

1 c. Crisco shortening or 2 sticks butter
2 c. flour
1/2 c. milk

Mix with fork until well blended. Knead lightly. Separate dough into 2 parts. Roll out on pastry sheet or board into 2 pie crusts. Bake in 400 degree oven about 7 to 10 minutes.

MERINGUE FOR PIES:

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

In a large mixer bowl, beat the egg whites and cream of tartar. Beat slowly until the cream of tartar dissolves. Beat on high speed until stiff. Add sugar slowly. Add the vanilla and coconut flavoring. Spread on pies. Sprinkle coconut on top and brown in oven or under broiler until lightly browned.