| Mix thoroughly in a saucepan | ½ cup sugar |
| | 3 tablespoons cornstarch |
| | ¼ teaspoon salt |
| | 1 cup shredded coconut |
| | 3 egg yolks |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| | 1 cup water |
| Cook and stir over low heat until thickened, about 10 minutes. |
| Remove from heat and stir in | 1½ teaspoons vanilla |
| Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). |
| Sprinkle over top | ½ cup shredded coconut |
| Bake as directed for Meringue ([page 5]). Cool thoroughly before cutting with wet knife. |