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Coconut Cream Pie

3 eggs, separated
1/2 cup plus 3 tbsp. sugar
1/4 tsp. salt
2-1/2 tbsp. cornstarch
2 cups milk
baked pie shell
flaked coconut

Scald milk in a double boiler. Combine sugar, salt and cornstarch. Add a bit of milk then gradually add to milk in double boiler, stirring constantly. Cook until thick. Beat egg yolks and gradually add to milk mixture. Cool.

To make meringue, beat egg whites until stiff, not dry, adding sugar 1 tablespoon at a time (1 tbsp. sugar per egg white).

Pour milk mixture into baked pie shell, top with meringue and coconut. Bake in a 325 degree oven for about 25 minutes, or until meringue is browned.

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