Debbies Coconut Cream Pie

• 34 cup white sugar
• 12 cup all-purpose flour
• 3 cups half-and-half (or milk)
• 12 teaspoon salt
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup coconut, flaked
• 1 tablespoon coconut, toasted
• 1 pie crust, 9-inch deep dish
• 3 egg whites
• 14 teaspoon cream of tartar
• 8 tablespoons sugar
• 12 teaspoon vanilla

1. Preheat oven 400 degrees.
2. Bake pie crust for 8 minutes.
3. Let cool.
4. Combine sugar, flour, salt and milk in saucepan.
5. Cook and stir over medium heat until mixture boils.
6. Boil 2 more minutes.
7. Remove from heat.
8. Temper egg yolks into mixture.
9. Cook over low heat 2 to 3 more minutes.
10. Remove from heat.
11. Stir in butter, vanilla and coconut.
12. Cover with plastic wrap and let cool.
13. Pour into baked pie shell.
14. Beat egg whites and cream of tartar until fluffy.
15. Add sugar and vanilla.
16. Beat until stiff peaks.
17. Spoon on top of custard.
18. Sprinkle with toasted coconut.
19. Bake 400 degrees until lightly brown, about 8 minutes
20. Chill.

white sugar, flour, milk, salt, egg yolks, butter, vanilla, coconut, coconut, pie crust, egg whites, cream of tartar, sugar, vanilla

Taken from www.food.com/recipe/debbies-coconut-cream-pie-399120 (may not work)