Coconut Cream Pie

1. 1

   In top of double boiler, combine sugar, flour and salt.

2. 2

   Stir in cold milk.

3. 3

   Cook over boiling water until thickened, stirring constantly.

4. 4

   Cover and cook for 15 minutes longer.

5. 5

   Stir a little of the hot mixture into slightly beaten egg yolks.

6. 6

   Add to remaining mixture in double boiler and cook for 2 minutes over hot, but not boiling, water stirring constantly.

7. 7

   Cool and add vanilla and coconut (reserve some of the coconut for top of meringue). Pour into baked pie shell.

8. 8

   Cover with meringue and bake in a moderate oven at 325u00b0 for about 15 minutes or until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.