Coconut Cream Angel Pie

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1 1/2 teaspoon vanilla extract
1 pastry shell (9-inch), baked

Meringue:

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut

In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350 degrees for 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.