Coconut Cream Pie

Line baked pie crust with 1/4 cup coconut

In large, heavy saucepan, heat milk to almost boiling.

In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly.

Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla.

Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly.

ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing.