Preparation / Directions:
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.
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