Instructions: Cows milk to equal 2 1/2 cups. Set over low heat and heat to the point where bubbles form around edges. Do not heat to simmering. In the top of a double boiler, mix 1/3 cup sugar with the cornstarch and salt. Use a wire whisk to gradually blend in the milk mixture. Add the butter.

Cook over boiling water until thickened, stirring constantly with a rubber spatula; cool slightly. Beat egg yolks lightly. Blend 1/4 cup of the hot mixture into yolks, then add back to the pan. Cook, stirring constantly with wire whisk, until almost as thick as mayonnaise; cool to room temperature. Add vanilla and all but 2 tablespoons of the coconut. Turn into baked pastry shell. Beat egg whites until soft peaks form. Reduce speed to medium and slowly add the remaining 1/3 cup sugar. Beat on high speed until glossy, soft peaks form. Heap the meringue on the hot pie mixture. Spead to edges to seal. Sprinkle remaining 2 tablespoons coconut over meringue. Bake for 15 minutes in a preheated 350 degree oven until lightly browned. Cool pie then refrigerator to chill. Variations: 1-Use a graham cracker crust instead of a pastry shell. 2-Substitute 1/2 cup well-drained orange sections for 1/2 cup coconut. 3-Pour half of pie into crust, smooth, then add a layer of sliced bananas. Add the rest of pie mixture and proceed as

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