Recipe for cooking coconut cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Coconut Cream Pie

Filling
4 Tbsp. sugar
5 Tbsp. flour
1/4 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
1 c. shredded coconut
2 tsp. vanilla extract or flavoring

1 baked 9-in. pie shell

Meringue
2 egg whites
4 Tbsp. sugar
1/2 c. shredded coconut

Filling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. Cook until thickened. Add the 1 c. coconut and vanilla extract or flavoring. Cool slightly, then turn into pie shell.

Meringue: Beat egg whites until foamy throughout. Add sugar, 2 Tbsp. 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 c. coconut. Bake at 325 degrees F for 15 mins. or until lightly browned.