Coconut Cream Pie

Janet Jackson, F.M.S.

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp salt
  • 2 cup milk
  • 3 slightly beaten egg yolks
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1 (9 inch) baked pie shell
  • 1 can coconut

In saucepan, combine sugar, flour and salt. Gradually stir in milk till mixed well. Cook over medium fire, stirring constantly, till thickens. Add part of this mixture to beaten egg yolks and mix real well. Add egg mixture back to flour mixture and cook till thick. Add butter, vanilla and most of coconut. Beat egg whites. Put rest of coconut on top of whites and bake till light brown.

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