May's Mama Coconut Cream Pie
serves 8

1/3 cup flour
2/3 cup sugar
1/4 tsp. salt
2 cups milk (scalded)
3 slightly beaten egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
1 cup moist shredded coconut
1 (9 inch) baked pie shell

Mix flour, sugar and salt. Gradually add milk, cook in double boiler until thickened stirring constantly. Add a small amount of hot mixture to egg yolks, stir, then add this into remaining hot mixture. Cook for 2 minutes, cool. Add butter and vanilla and stir to blend, add coconut and blend well. Pour into baked pie shell and spread with meringue. Bake at 350 about 10 minutes to brown.

Meringue
1/4 tsp. salt
1/2 tsp. vanilla
3 egg whites
6 Tbsp. sugar

Add salt and vanilla to egg whites, beat to a stiff foam, add sugar a tablespoon at a time and continue to beat until peaks form.