Annie Cannon

Filling:

• 3 eggs
• 1 cup sugar
• 1 cup milk
• 2 Tbsp flour
• 2 Tbsp margarine
• 2 cup coconut
• 1/4 tsp salt

Separate whites from yolks. Beat yolks well. Mix sugar and flour and add to egg yolk mixture. Add milk; cook until thick. Add coconut and margarine and mix well.

Let cool.

Crust:

• 1 1/2 cup flour
• 4 Tbsp Crisco

Add enough ice water to hold mixture together. Add the salt; bake and cool. Add filling to crust. Cover with margarine. Sprinkle with coconut.

Bake until lightly browned.