• Preheat oven to 350 degrees. In a small saucepan, mix the sugar, cornstarch and salt. Then stir in milk until smooth. Stir and cook over MED-HIGH heat until pie filling thickens and is bubbly. Then, reduce heat to MED and cook three minutes longer.
• Remove from heat. In a seperate bowl, lightly beat egg yolks. Take one spoon full of pie filling and mix and combine into beaten eggs. Then, return all into saucepan and bring to GENTILE boil, stirring constantly, about three minutes longer. Finally, remove from heat one last time and stir in flaked coconut, butter and vanilla.
• Pour the hot filling into the pie crust.

Meringue

• In a mixing bowl, beat the three egg whites and cream of tartar until soft peaks form. Slowly beat in sugar, one tablespoon at a time. Beat all until sugar is dissolved.
• Spread meringue over hot pie filling, making sure to seal the edges of the crust. Sprinkle it with flaked coconut.

Baking

• Bake at 350 degrees F for 13-15 minutes or until meringue is golden in color. Cool on a wire rack for one hour and then refrigerate for two hours.