Pie Filling
2 c. milk
3 eggs, separated
½ c. sugar
3 Tbsp. corn starch
2 Tbsp. milk
1 c. flaked coconut
1 tsp. vanilla
1 9-inch baked pie crust

In a small bowl, mix 2 Tbsp. milk and cornstarch. In another bowl, mix the egg yolks and sugar until well blended. Reserve egg whites for meringue. To make filling, pour 2 cups milk in a double boiler and heat until hot, but not boiling. Add the corn starch mixture while stirring with a whisk. Then add the egg yolk mixture. Cook until the mixture is thick and smooth, stirring often. Remove from heat and add the coconut and vanilla. Pour the filling into the baked crust. For best results, both the filling and crust should be hot. Note: Filling may be cooked in a heavy saucepan, but it must be stirred continuously.

3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
½ c. sugar
⅓ c. flaked coconut

In a medium mixer bowl beat the egg whites, vanilla and cream of tartar at medium speed about 1 minute or until soft peaks form. While continuing to beat, gradually add the sugar, about 1 Tbsp. at a time. Beat at high speed 3 to 4 minutes more or until mixture forms stiff, glossy peaks. Immediately spread meringue over hot filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle flaked coconut over meringue. Bake in a 350-degree oven for 12 to 15 minutes or until golden. Cool 4 to 5 hours before serving. Cover and store in refrigerator.