COCONUT CREAM PIE

1 baked pie shell

Filling:

2/3 C white sugar

¼ C cornstarch

3 C milk

4 egg yolks, beaten

2 tbsp. butter

2 tsp. vanilla

1 C coconut

Meringue:

4 egg whites

¼ C white sugar

Beat the egg whites, gradually adding the sugar and continue to beat until stiff.

Mix the cornstarch and sugar together.  Add the egg yolks, milk, vanilla and butter.  Cook in a double boiler until thick, stirring occasionally to keep the mixture smooth.  Remove from heat and add the coconut.  Pour into the baked pie shell.  Cover with meringue and sprinkle some coconut over the top.  Bake for about 10 minutes or until lightly browned.