Fresh Coconut Cream Pie

2 c Milk
Sugar
1 ds Salt
Grated fresh coconut
4 Egg yolks
3 tb Cornstarch
3 tb Water
1 tb Butter or margarine
1 ts Vanilla
1 (9-in.) baked pastry shell

Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend
in cornstarch and water. Add egg yolk mixture to milk mixture. Cook,
stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell. To make meringue, beat egg
whites with cream of tartar until soft peaks form. Gradually add 1
tablespoon sugar for each egg white used and continue beating until
stiff peaks form. Swirl meringue over filling, making sure it is
sealed to edge of pie shell. Sprinkle with grated coconut. Bake at
400F until golden brown, about 10 minutes. Cool completely. Makes 6
to 8 servings

Yields
6 Servings