Coconut Cream Pie - cooking recipe

Ingredients

1/4 c. flour
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 slightly beaten egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
1 c. Angel Flake coconut
1 (9-inch) baked pastry shell

Preparation

Mix flour, sugar and salt.
Gradually add milk.
Cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks.
Stir into remaining hot mixture.
Cook 5 minutes.
Cool.
Add butter and vanilla.
Stir in 1 cup coconut.
Pour into cooled baked shell and spread top with meringue.
Put a little coconut on top and brown meringue.