3 - cups milk divided
1 - cup sugar
1/8 teaspoon salt
6 - tablespoons cornstarch
1 - cup sweetened flaked coconut
3 - tablespoons butter
1 - tablespoon vanilla extract
1 - 9 inch baked pie shell
1 - 2 recipes mile high meringue
additional coconut - for garnish

Preheat oven to 350 degrees. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla Cook and still until mixture thickens again. Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish. Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color. You can use the mile high meringue recipe or you can use meringue powder and make a meringue. It's up to you.


Mile High Meringue

3 - large egg whites
1 - tablespoon cornstarch
1/4 - teaspoon cream of tarter
6 - tablespoons sugar

In a large bowl, beat egg whites, cornstarch and cram of tarter at hight speed with an electric mixer. Mix until soft peaks form. Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.