3 egg yolks

dash of salt

1/4 c sugar

3 c milk

2 tbs butter

1/2 c cornstarch

1 c coconut

1/2 tsp vanilla

1 baked 9″ pie shell

3 egg whites

coconut for garnish

In the top of a double boiler over simmering water, beat the egg yolks and salt. Add the sugar, milk, and butter. As soon as the bottom of the pot boils, mix the cornstarch with a small amount of water. Add it to the egg yolk mixture a little at a time. Cook until thick, stirring constantly with a wire whisk. Add the coconut and vanilla. Pour the filling into the baked pie shell. Beat the egg whites with a small amount of sugar and spread the meringue over the pie. Sprinkle coconut on top and toast in the oven.