Ingredients

Filling:
1 cup sugar
2 tablespoons cornstarch, heaping
5 eggs, separated
2 1/2 cups milk
1/4 cup butter
1 teaspoon vanilla
1 prebaked pie crust
1/2 cup flaked coconut

Meringue:
7 tablespoons sugar
3 tablespoons confectioners' sugar
1 pinch salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla
2 tablespoons coconut

Directions

Preheat oven to 350 degrees.

For filling, combine the sugar and cornstarch in a medium-size thick-bottomed pot. Separate egg whites from yolks and set whites aside. Add the egg yolks and slowly add the milk until combined and not lumpy. Cook over medium heat until thick, stirring constantly. Remove from heat.

Add butter one piece at a time, stirring, until melted. Add vanilla and 1/2 cup coconut. Stir well. Place filling in baked pie shell.

To make meringue: Mix sugars in a small bowl and stir well. Place reserved egg whites in mixer bowl. Add a pinch of salt. Beat on medium low until frothy. Add cream of tartar and increase speed to medium high. When soft peaks form, begin adding sugar gradually. Beat until firm (but not dry) peaks form. Add vanilla and beat on high about 30 seconds.

Place meringue on top of filling. Make sure that meringue covers entire filling area and seals to crust. Sprinkle remaining 2 tablespoons coconut over meringue.

Bake at 350 until meringue is lightly browned, about 8 minutes. Cool at room temperature, then refrigerate. Serve cold or at room temperature.

NOTE: A whipped topping also works well with this pie. Cool pie after filling. Cover top with whipped cream. Sprinkle with coconut. Do not bake. Refrigerate until serving.

This recipe from Thornton's family originally came from a long-defunct plate-lunch spot in Laurel, Miss., called Luke's Restaurant.