Ingredients
1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut
Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut. Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut. Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.
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