---------- Recipe via Meal-Master (tm) v8.05 
       Title: Fresh Coconut Cream Pie 
  Categories: Pies, Desserts 
       Yield: 6 Servings 
       2 c  Milk 
       1 ds Salt 
            Grated fresh coconut 
       4    Egg yolks 
       3 tb Cornstarch 
       3 tb Water 
       1 tb Butter or margarine 
       1 ts Vanilla 
       1    (9-in.) baked pastry shell 
       4    Egg whites (or more) 
     1/4 ts Cream of tartar 
   Combine milk, 1/2 cup sugar, salt and 1/4 cup grated 
   coconut in medium saucepan. Cook until mixture is very 
   hot. Beat egg yolks, then blend in cornstarch and 
   water. Add egg yolk mixture to milk mixture. Cook, 
   stirring, until thickened, about 1 minute. Add butter 
   and vanilla. Cool filling and pour into pastry shell. 
   To make meringue, beat egg whites with cream of tartar 
   until soft peaks form. Gradually add 1 tablespoon 
   sugar for each egg white used and continue beating 
   until stiff peaks form. Swirl meringue over filling, 
   making sure it is sealed to edge of pie shell. 
   Sprinkle with grated coconut. Bake at 400F until 
   golden brown, about 10 minutes. Cool completely. Makes 
   6 to 8 servings