----FILLING----
1 c  Milk
1 c  Light (coffee) cream
3 tb All-purpose flour
1 tb Cornstarch
2    Eggs, seperated
1 ts Vanilla
1 c  Flaked coconut, divided
1    Baked pie shell, 9 inch

-MERINGUE –
2 Egg White (reserved from
-Filling list
6 ts Sugar
1/2 ts Vanilla

Scald milk and cream (heat until bubbles form at edges in the top of a
double boiler, over simmering water. In a small bowl, combine flour,
cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15
minutes, stirring constantly. Mixture should be thick and smooth. Lightly
whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup
hot milk mixture over yolks; return yolk mixture to double boiler and cook
one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling
into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2
cup coconut over top. Bake in preheated 325-degree oven 15 or until firm
and delicately browned. Cool and store in refrigerator. MERINGUE
DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry.
Add sugar gradually, 1 tablespoon at a time, beating constantly. Add
vanilla. Pile lightly onto hot filling in baked pie shell and spread to
edges so pie is completely sealed. Bake as directed above.