Coconut Cream Pie

•Bake and cool pie shell.

•Combine in saucepan; bring to near boil:

            2 cups milk

            1/2 cup sugar

            Pinch of salt

•Blend:

            3 Tbs. cornstarch

            4 egg yolks

            1 tsp. water

•Mix a small amount of the milk mixture in with the egg mixture, repeat, then add all to milk mixture.

•Add:

            1/2 cup grated coconut

•Cook over medium heat until custard thickens.

•Add:

            1 Tbs. butter

            1/2 tsp. vanilla

•Fill pie shell with filling and cool.

Meringue

•Beat until soft peaks form:

            4 egg whites

            1/4 tsp. cream of tartar

            1/8 tsp. salt

•Gradually add, beating constantly:

            1/4 cup sugar

            1/2 cup grated coconut

•When meringue is fairly stiff, pile lightly on filled pie.

•Bake at 400º; ten minutes or till light brown. Cool.