BOB’S COCONUT CREAM PIE

Ingredients

1/3 cup flour
2/3 cup sugar
Pinch salt
2 cups milk, scalded
3 egg yolks
1 1/ 2 teaspoons vanilla, divided
1 cup canned coconut , divided
1 (9-inch) pie shell, baked and cooled
3 egg whites
1/3 cup sugar

Preparation

Sift flour, sugar and salt together in top of a double boiler; gradually add scalded milk to dry ingredients, mixing until smooth. Cook over hot water, stirring constantly, for about 10 minutes, until thickened. Add small amount of hot mixture to beaten egg yolks; add yolks to hot mixture. Cook, stirring constantly, until mixture thickens. Cool; add 1 teaspoon vanilla and fold in 3/4 cup of the coconut. Pour into baked pie shell. In a bowl, beat egg whites with electric mixer until foamy, then gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spread over pie. Sprinkle with remaining coconut. Bake at 350 degrees about 15 minutes, until meringue is brown.