Coconut Cream Pie
Contributed by Diane S.

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Sugar
     1/8  teaspoon      Salt
   1 1/2  cups          Scalded milk
   1      teaspoon      Vanilla extract
   1      9"            baked pie shell
   5      tablespoons   All-purpose flour
     1/4  cup           Cold milk
   3                    Egg yolks
   1      cup           Shredded coconut

Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, 
stirring constantly. Cook on a low heat until thick. Add beaten egg yolks.
Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut.
Cool then pour into previously baked pie shell. Cover with meringue
(recipe follows). Makes one 9" pie. Meringue: use 3 egg whites to cover a 9"
pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg
whites until stiff (They should be glossy on top and when you invert the
bowl, they should remain in place). Fold in the sugar gradually. Cover the 
pie with meringue.