Coconut Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
1/2 tsp. salt
1/3 c. flour plus 1 1/2 Tbsp. more
1/2 can Eagle Brand sweetened condensed milk
1 c. water
1 tsp. vanilla
2 Tbsp. butter, melted
3 eggs, divided
1/2 c. milk
1 small can coconut
1 (9-inch) baked pie crust

Preparation

Combine
sugar, flour and salt.
Add all other ingredients, except coconut.
Cook over low heat, stirring constantly until thickened,
about
15 minutes.
Add half of the coconut; mix and pour
into
the baked pie shell.
Beat the egg whites with 1 teaspoon
vanilla and 3 tablespoons sugar until stiff. Spread on top
of
pie and sprinkle with rest of the coconut. Bake at
350\u00b0 for
10
to 15 minutes and meringue is browned. Refrigerate until completely cooled before cutting.