Fresh Coconut Cream Pie

2 cups milk
1/2 cup sugar
Pinch of salt
3 Tbsp. cornstarch
4 egg yolks
1 tsp. water
1/2 cup grated fresh coconut
1 Tbsp. butter
1/2 tsp. vanilla
1 baked 9-inch pie shell

Combine milk, sugar, salt in saucepan and bring to a near boil. Blend cornstarch, eggs, water and add to milk mixture. Add grated coconut. Cook over hot water until custard thickens. Add butter, vanilla and cool. Fill pie shell with this filling. Top with meringue or whipped cream.

Meringue:
4 egg whites
1/4 cup sugar
1/2 cup fresh coconut, grated,
1/8 tsp. salt
1/4 tsp. cream of tartar

Beat egg whites with cream of tartar and salt until soft peaks are formed. Gradually add sugar, beating constantly. When meringue is fairly stiff, pile lightly on filled pie, spreading it to the edges. Bake in 400 degree oven for 10 minutes or till light brown.

Hawaii Cookbook & Backyard Luau, E.A. Toupin, 1966