Coconut Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
5 Tbsp. flour
1/2 tsp. salt
2 1/2 c. cold milk
3 egg yolks, slightly beaten
1 small can Angel Flake coconut
1 tsp. vanilla
baked pie shell

Preparation

In top of double boiler, combine sugar, flour and salt.
Stir in cold milk.
Cook over boiling water until thickened, stirring constantly.
Cover and cook for 15 minutes longer.
Stir a little of the hot mixture into slightly beaten egg yolks.
Add to remaining mixture in double boiler and cook for 2 minutes over hot, but not boiling, water stirring constantly.
Cool and add vanilla and coconut (reserve some of the coconut for top of meringue). Pour into baked pie shell.
Cover with meringue and bake in a moderate oven at 325\u00b0 for about 15 minutes or until brown.