Coconut Cream Pie

3/4 c. sugar
1/2 c. flour or 3 T cornstarch
1/4 tsp salt
2 c. milk
3 slightly beaten egg yolks
2 T butter
1 tsp vanilla
1 1/3 c. coconut
9" pre-cooked pie shell

(use the 3 egg whites for the meringue, but see the other recipe)


Combine sugar, flour, and salt in a saucepan.  Stir in the milk and cook over medium heat until bubbly. Then, cook 2 minutes more while stirring.

Remove from heat and temper the egg yolk mixture with a moderate amt. of the pudding.  Then pour the egg yolk mixture back into the sauce pan.  Cook 2 minutes stirring constantly.  Remove from heat.  Add butter, vanilla, and coconut

Pour pudding into a 9" pre-cooked pie shell. Cover with meringue and cook as recommended in the meringue recipe