Recipe for Coconut Cream Pie


    Coconut Cream Pie

    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

    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.