Coconut Cream Pie

½ c white sugar
5 tbsp cornstarch
2 ¼ milk
2 or 3 eggs, separated
1/8 tsp salt
1/3 c coconut
1 tbsp butter
1 tsp vanilla

Mix sugar, salt and cornstarch in a saucepan.
Stir in milk.
Cook over how heat until thickened, stirring constantly.
Add beaten egg yolks and mix well.
Remove from heat and add coconut, vanilla, and butter.
Stir well and pour into baked pie shell.
Cover with meringue.

Meringue:

Beat egg white until stiff but not dry.
Beat in 4 tbsp of white sugar and 1/8 tsp of cream of tartar.
Spread over filling and sprinkle top with small amount of coconut.
Place in a 375 degree oven to brown.

To make Banana Cream Pie, omit the coconut and put a layer of sliced bananas in the baked pie shell. Pour in filling and top with meringue.