Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      inch          baked pastry shell or crumb crust
   3                    eggs -- separated
   1      tablespoon    butter
     2/3  cup           plus 9 tablespoons sugar
   2      teaspoons     pure vanilla
     1/3  cup           cornstarch
     1/4  teaspoon      salt
     1/2  cup           flaked coconut
   3      cups          plus 2 tablespoons milk
   3      tablespoons   unsweetened cocoa
     1/4  teaspoon      cream of tartar

Preparation:

1. Prepare pie shell; cool. 2. Combine 2/3 cup sugar, cornstarch, salt and 3 cups milk in medium saucepan; beat egg yolks slightly and blend in, stirring constantly over medium heat until mixture boils. Boil and stir 1 minute. 3. Remove yolk mixture from heat; stir in butter and vanilla. 4. Pour 1 1/2 cups cooked mixture into small bowl; stir in coconut. Set aside. 5. Combine cocoa, 3 tablespoons sugar and 2 tablespoons milk in small bowl; blend into remaining cooked mixture in saucepan. 6. Return to heat; cook and stir constantly until mixture begins to boil. 7. Remove from heat. Pour 1 cup chocolate mixture into pie shell; spread coconut mixture over chocolate. Top with remaining chocolate mixture, spreading evenly. 8. Prepare meringue by beating egg whites with cream of tartar until foamy; gradually add 6 tablespoons sugar, beating until stiff peaks form. 9. Spread meringue onto hot pie filling, carefully sealing to edge of crust; bake in preheated 350 F. oven 8 to 10 minutes, or until lightly browned. 10. Cool to room temperature; chill several hours.