Hi Doris,

I'm not sure if this is the exact recipe as appeared the box but it may be close...

Coconut Cream Pie

1 (9 inch) baked pastry shell
1/4 cup Argo Cornstarch
2/3 cup sugar
1/2 tsp. salt
2 1/2 cups milk
3 eggs, separated
1 tsp. vanilla
1 cup flaked coconut
6 tbsp. sugar

Mix cornstarch, sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally.

Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from boiling water. Stir in vanilla and 3/4 cup coconut. Cool to room temperature. Turn into pastry shell.

Beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

Spread some meringue around edge of filling first, touching crust all around; then fill in center. Sprinkle with 1/4 cup coconut.

Bake in 425 degrees (hot) oven 5 minutes or until meringue browns and coconut is toasted. Cool at room temperature away from drafts.

Happy Cooking!

Betsy
www.recipelink.com