Fresh Coconut Cream Pie

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 --MERINGUE--

4 Egg whites (or more)

1/4 ts Cream of tartar Sugar 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 --