In a saucepan combine the sugar, flour, and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from the heat.
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Beat the egg whites with the vanilla and cream of tartar. Gradually add the sugar, beating until stiff. Spread over the hot filling, sealing to the edges of the crust. Sprinkle with the remaining coconut. Bake in a 350 oven for 12-15 minutes, or until the meringue in golden.
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