Coconut Cream Pie V

Preheat oven to broiler setting.

To Make Coconut Custard: In a large saucepan combine 2 cups sugar cornstarch and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat stirring frequently until mixture comes to a boil.

Meanwhile mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens add 1/2 cup of it to egg yolk mixture whisking constantly until thoroughly combined.

Pour egg yolk mixture back into sugar mixture whisking constantly. Bring mixture back to a boil. Boil for 1 minute stirring frequently.

Remove mixture from heat. Stir in butter vanilla and coconut. Set aside.

To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar a little at a time beating constantly until stiff peaks form.

Pour custard into baked pie shell. Spread meringue over custard covering completely.

Place pie under preheated broiler. Bake 5 minutes or until meringue is golden. Chill before serving.