Instructions: Cream butter and sugar. Add egg yolks, one at a time and beat until mixture is very light and lemon colored. Add vanilla and milk. In another bowl beat egg whites until foamy. Add salt and beat until stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of the coconut. Pour into baked pie shell and sprinkle with nutmeg. Top with remaining grated coconut.

Bake in preheated 350 oven for about 35 minutes or until filling is just set. Serve warm or cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.