1. Preheat oven to 350°F.
2. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes.
3. Remove from heat and set aside.
4. In a seperate bowl, beat the egg yolks. Whisking vigorously, slowly stir 1 cup of the hot milk mixture into the yolks. Stir the warmed yolks into the remainder of the milk mixture and bring to a gentle boil. Cook, stirring for 2 minutes.
5. Remove from heat and add the butter and vanilla, stirring until the butter has melted. Add the coconut, blending well.
6. Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
7. Sprinkle with toasted coconut.
8. Cool completely before serving.

Meringue

• 4 egg whites, at room temperature
• ½ cup of sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Using an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes. Add vanilla and beat just to blend.

Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.