Coconut cream pie

1. Combine sugar, flour and 1/4 tsp. salt. Gradually stir in milk, mixing well. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks. Immediately return to hot mixture. Cook and stir 2 minutes. Remove from heat. Add butter, vanilla and 1 cup coconut.
Pour into 9 inch cooled pastry shell. Spread meringue atop hot filling. Sprinkle 1/3 cup coconut on meringue. Bake at 350 until golden brown, about 15 minutes. Cool.
Meringue:
Beat 3 egg whites with 1/2 tsp. vanilla and 1/4 tsp. cream of tartar until soft peaks form. Gradually add 6 Tbsp. sugar. Beat until all sugar is dissolved and soft peaks form.