Coconut Cream Pie

Coconut Cream Pie
2 1/2 cups milk
2/3 cup sugar
4 Tblsp. corn starch
1/4 tsp. salt
1 tsp. vanilla
1/2 cup angel flake coconut
3 egg yolks
2 Tblsp. butter or oleo

Meringue: (I like whipped cream instead)
3 egg whites
1/4 cup sugar

Mix milk, sugar, egg yolks, salt, vanilla, and oleo in a saucepan. Bring to a boil; add coconut and cornstarch which has been moistened with enough water to be well dissolved. Continue to boil until thick. Pour into baked pie crust. Top with meringue of the beaten 3 egg whites beaten until stiff to form peaks. Add 1/4 cup of white sugar and beat well to be sure sugar is dissolved well. Sprinkle extra coconut on top and brown in 350 degree oven until lightly browned. (If using whipped cream, put pie in refrigerator after pouring in pie crust and then top with whipped cream.)