Coconut Cream Pie
 

Coconut Cream Pie

Filling
4 tablespoons granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut
2 teaspoons vanilla extract
1 baked 9-inch pie shell

Meringue
2 egg whites
4 tablespoons granulated sugar
1/2 cup shredded coconut

Filling: Combine sugar, flour and salt and add milk and egg yolks, mixing
thoroughly. Cook until thickened. Add the 1 cup coconut and vanilla
extract. Cool slightly, then turn into pie shell.

Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons
at a time, beating after each addition until sugar is blended. Then
continue beating until mixture will stand in peaks. Pile lightly on
filling; sprinkle with the 1/2 cup coconut. Bake at 325 degrees F for 15
minutes or until lightly browned.


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