Instructions: To make crust, mix crumbs, sugar and butter together in a bowl. Press crumb mixture into an 8 or 9-inch pie pan and bake for 8 to 10 minutes at 350 degrees.

For filling, in the top of a double boiler over steaming water, beat together egg yolks and salt. Add sugar, milk and butter. When bottom pot begins to boil, mix cornstarch with a small amount of water in a separate bowl. Add to egg-yolk mixture one spoonful at a time.

Cook until thick, stirring constantly with a wire whisk. Add coconut and vanilla, and pour the filling into baked pie shell. Beat egg whites with a pinch of sugar and spread meringue over pie. Sprinkle remaining coconut on top and briefly toast in oven.

Yield: 1 pie

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