Mix cornstarch and sugar; gradually add milk.
Cook over moderate heat, stirring constantly until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Add a small amount of mixture to egg yolks: stir, then stir eggs into hot mixture.
Cook 1 minute; stirring constantly.
Add Oleo (butter), vanilla and coconut.
Pour into baked pie shell. Cool.
Bring egg whites to room temperature
Combine egg whites, vanilla and cream of tartar.
Beat with a mixer on medium speed, approx. 1 minute or until soft peaks form.
Gradually add sugar, 1 tbsp. at a time; beat on high speed for about 4 minutes until stiff, glossy peaks form. Immediately spread over pie. Bake at 350º for 10-15 minutes until slightly browned.
Sprinkle with toasted coconut. (¼ cup)