Coconut Meringue Pie

For Pastry
5 oz plain fluor
1 2/2 oz margarine
1 oz lard
pinch of salt

For filling:
4 oz margarina
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz dehydrate coconut
1/4 pint milk
a few drops vanilla essence

For meringue:
2 egg whites
4 oz sugar

9 inch pie plate.

First make pastry: Roll out a line pie plate. trim and pinch edges to give scalloped effect.
Cream the margarine and sugar until fluffy, then beat in egg yolks and nutmeg, add coconut, milk and vanilla.
When all combined turn into pastry case and bake in centre shelf mark 6 ( 180ºC) 20 min. then mark 4 (120ºC) for 30 minutes. When cooked, remove and reduce heat to mark 3 (90ºC).
Whisk egg whites 'tull stiff then add 2 leven tablespoons of sugar, rewisk 'till very stiff.  Fold in rest of sugar and spread on pie.  Bake 15-20 minutes.