Coconut Cream Pie (Kathy Little)

By LADONMANK

Ingredients

• 1 9 inch pie shell, baked
• 3/4 cup sugar
• 1/3 cup plus 1 TBSP flour
• 1/4 tsp salt
• 2 cups milk
• 3 eggs, separated
• 2 TBSP butter
• 2 tsp vanilla
• 1 1/2 cups flaked coconut, divided

Preparation

Step 1

Combine sugar, flour and slat in a sauce pan. Separate eggs- set aside for meringue. Beat egg yolks. Blend wiht milk. Gradually stir into dry ingredients- blend until smooth. Cook stirring constantly over medium heat until mixture thickens. Remove from heat. Stir in butter, vanilla, and 1 cup of coconut. Pour into cooled, baked pie shell. Make meringue and spread on top of pie. Sprinkle with 1/2 cup of coconut. Bake at 350 for 10 to 15 minutes.

For chocolate pie
increase sugar to 1 cup
add 2- 1 ounce squares unsweetened chocolate or 2 tab butter and 6 tab cocoa.