Coconut Cream Pie

1/2 cup sugar
4 Tbsp. cornstarch
1 cup hot water
3 eggs, separated
1 large can evaporated milk
1 tsp. vanilla
1 can coconut

Mix sugar, cornstarch and hot water in top of a double boiler. Blend egg yolks and milk. Add coconut. Cook until thick. Pour into baked pie shell.
Beat egg whites until hold stiff peaks. Gradually add sugar, 1/4 tsp. cream of tartar and 1/2 tsp. vanilla. Pour over pie. Bake at 350* for 12 to 15 minutes.
May use Cool Whip instead of egg whites, if you wish. Also may substitute cocoa for coconut;makes a good chocolate pie too!
Catherine Adams

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