Coconut Cream Pie
 

Coconut Cream Pie

4 tablespoons sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 teaspoon vanilla
1 cup shredded coconut
1 9" baked pastry shell (Graham Cracker or Ritz Cracker pie Crust)
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup shredded coconut
10-12 Ritz crackers, broken in half

Combine sugar, flour, and salt in the top of a double broiler. Add milk and
egg yolks, stirring constantly. Place over rapidly boiling water and cook
for 10 minutes, still stirring constantly. Remove from heat. Stir in
Vanilla and coconut. Cool slightly and turn into prepared and baked pie
shell. Set aside. In a medium glass bowl beat eggs until fluffy. Add 2 Tbsp
sugar and beat until well incorporated. Repeat with 1/2 tsp vanilla, then
the remaining 2 Tbsp sugar. Beat until stiff peaks (just) form. Lightly pile
on warm filling but do not take to edges yet. Gently push Ritz cracker
halves into the filling around the edge of the pie, side by side. Push the
meringue to the edges, forming peaks all over. Sprinkle with the 1/2
cup coconut. Bake in a 350 F oven for 10-15 minutes, or until golden
brown. Remove and cool on a wire rack, then chill for 4 hours or more.

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