Coconut Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
1/8 tsp. salt
3 eggs, beaten
1 1/2 c. flaked coconut, toasted and divided
1 Tbsp. butter or margarine
1 (9-inch) pastry shell, baked before filling
3 Tbsp. all-purpose flour
3 c. milk
1 1/2 tsp. vanilla

Preparation

In a medium saucepan combine sugar, flour and salt.
Stir in milk; cook and stir over medium-high heat until thickened and bubbly.
Reduce heat, cook and stir 2 minutes longer.
Remove from the heat, gradually stir about 1 cup of hot mixture into beaten eggs.
Return all to saucepan.
Cook and stir over medium heat until nearly boiling.
Reduce heat; cook and stir about 2 minutes more (do not boil).
Remove from heat; stir in one cup coconut, butter and vanilla.
Pour into pie shell.
Sprinkle with remaining coconut.
Chill for several hours before serving.
Refrigerate leftovers.