Coconut Cream Pie - cooking recipe

Ingredients

1/4 c. flour
1/2 c. sugar
1/4 tsp. salt
1 1/2 c. scalded milk
3 eggs, separated
2 Tbsp. butter
1/2 tsp. vanilla
6 Tbsp. sugar
1 baked 8-inch pie shell
1/2 c. moist shredded coconut

Preparation

Mix flour, sugar and salt on top of double boiler; add scalded milk and stir well.
Cook over direct heat until thick and smooth, stirring constantly.
Beat egg yolks well, stir in a little hot mixture and pour back into double boiler.
Cook over boiling water 2 minutes, stirring constantly.
Remove from heat and add butter and vanilla.
Beat egg whites until light; gradually beat in 6 tablespoons of sugar.
Fold coconut into cooled filling; fold 1/3 meringue into cooled pie filling also.
Pour filling into cooled pie shell and spread remaining meringue over filling so as to touch the edges of the crust all around.
Place in 350\u00b0 oven for 12 to 15 minutes, or until golden brown.
Cool.
If desired, can put a stiff coating of whipped cream and shredded coconut on top.