Coconut Cream Pie - cooking recipe

Ingredients

1/3 c. flour or 1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. scalded milk
3 slightly beaten egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
1 baked 9-inch pastry shell
3 stiffly-beaten egg whites
1 1/2 c. coconut, divided
dash of salt
6 Tbsp. sugar

Preparation

Mix flour, 2/3 cup sugar and salt; gradually add milk.\tCook over moderate heat stirring constantly until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Place small amount of mixture in beaten egg yolks.
Stir and slowly add contents to hot mixture; cook 1 minute, stirring constantly.
Add butter, vanilla and 1 cup coconut; cool slightly.
Pour into baked pastry shell; cool.
Cover with meringue made of 3 egg whites, dash of salt and 6 tablespoons sugar (see Marie Ritcher's meringue recipe printed in this book).
Sprinkle 1/2 cup coconut on top of meringue. Brown in 350\u00b0 oven for 15 minutes or until golden tan.