Ruth Thompson's Coconut Cream Pie Recipe

Pie Filling
1 cup of sugar
2 heaping tablespoons of cornstarch
2 cups milk
1 teaspoon of vanilla extract
2 egg yolks, beaten until light
1/2 can of Baker's Angel Flake coconut

Add all ingredients together except the coconut into a saucepan. Heat stirring constantly until mixture thickens. Then add coconut. Pour into baked pie shell.

Meringue
Egg whites
1/4 cup of sugar
1/2 teaspoon of cream of tartar
1/2 teaspoon of vanilla extract

Beat egg whites until they form stiff peaks. Add other ingredients to egg whites. Beat until mixture peaks. Place the meringue over the pie and sprinkle with the other 1/2 of can of coconut and lightly brown in oven.