Coconut Cream Pie

• 3/4 c. sugar
• 1/3 c. all-purpose flour or 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 slightly beaten egg yolks
• 2 Tbsp. butter
• 1 tsp. vanilla
• 1 c. flaked coconut

1. In saucepan, combine sugar, flour or cornstarch and salt. Gradually add milk, mixing well.
2. Cook and stir over medium heat until mixture thickens and boils.
3. Cook 2 minutes longer.
4. Remove from heat.
5. Stir small amount hot mixture into egg yolks; immediately return to hot mixture.
6. Cook 2 minutes, stirring constantly.
7. Remove from heat.
8. Add butter, vanilla and coconut. Pour into cooled baked 9-inch pastry shell.
9. Spread one recipe Meringue atop hot pie; sprinkle with 1/3 cup coconut.
10. Bake at 350u0b0 for 12 to 15 minutes or until meringue is golden.
11. Cool.

sugar, allpurpose flour, salt, milk, egg yolks, butter, vanilla, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89203 (may not work)