Coconut Cream Pie

My Coconut Cream Pie

•3/4 cup white sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•2 cups milk
•4 egg yolks (beaten) Save the egg whites for the meringue
•2 TBLs butter
•1 &1/4 teaspoons vanilla extract
•1 9 inch pie crust, baked
•1 cup toasted coconut (toast in 400 degree oven about 5 minutes or less, watch carefully.)

In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and 1/2 cup of the toasted coconut and mix  thoroughly.  Pour the cooled filling into the pie shell . Have your oven preheated to 350 degrees.

Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling.  Sprinkle the remaining toasted coconut on top of the meringue   Bake at 350 degrees for 15 minutes until the meringue is golden brown.