Coconut Cream Meringue Pie

• 1/3 c. sugar
• 1/4 tsp. salt
• 2 c. milk
• 3 egg yolks, slightly beaten
• 1 Tbsp. butter or margarine
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 c. unsifted all-purpose flour
• 1 c. shredded coconut
• 9-inch baked pie shell
• 3-egg white meringue

1. In medium saucepan, combine sugar, flour and salt.
2. With wire whisk, blend in milk.
3. Cook over medium heat, stirring constantly, until mixture begins to boil.
4. Cook 1 minute more, stirring constantly.
5. Remove from heat.
6. In small bowl, beat about 1/4 cup of the hot mixture into egg yolks.
7. Pour egg yolks into saucepan, stirring rapidly to prevent lumping.
8. Return to low heat; cook 3 more minutes, stirring constantly (do not boil).
9. Remove from heat.
10. Stir in butter or margarine and extracts until butter is melted.
11. Fold in coconut; set aside.
12. Prepare meringue.
13. Preheat oven to 350u0b0.
14. Pour filling into baked pie shell.
15. Spread meringue over hot filling, sealing it well to the crust.
16. Bake for 10 to 12 minutes, or until golden.
17. Cool on wire rack.

sugar, salt, milk, egg yolks, butter, vanilla, almond extract, flour, coconut, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595828 (may not work)