Recipe: TERRI'S FLUFFY COCONUT CREAM PIE

TERRI'S FLUFFY COCONUT CREAM PIE
Makes one 9 inch pie
l 9-inch pie crust, pre-baked for 10 minutes at 400, and cooled
Custard filling
Combine 1/3 cup flour, 3/4 cup firmly packed brown sugar, 1/2 cup dried skim milk (if desired), 1/4 tsp. salt and 1 - 1/2 cups cold milk in saucepan.
Cook over low heat until thickened, stirring constantly. Remove from heat.
stir a little of the hot mixture into 3 slightly beaten egg yolks, and return to hot mixture and stir...add l tsp. vanilla and l tsp. almond flavoring.
stir in one 7-oz can coconut.
Beat 3 egg whites until foamy, add 1/4 tsp. cream of tartar and beat until stiff but not dry...gradually add 1/4 cup sugar...and beat until meringue stands in shiny heavy points...fold meringue into custard mixture.
pour into cooled bake pie shell and return to oven for about 35 minutes at 350 degrees..
You can toast a little coconut in the toaster oven or in the oven to sprinkle on top when pie is done,or almost done...
Buono appetito...