Coconut Cream Pie

from Susan White, of Knox City, Texas

3/4 c sugar
3 T cornstarch
1/4 t salt
2 c milk
3 eggs, separated
2 T butter
1 t vanilla
1 1/3 c shredded sweetened coconut
1 9-inch pie crust, baked and cooled



In saucepan combine sugar, flour, and salt. Mix well. Gradually stir in milk. Cook, stirring often, over medium heat until bubbly. Cook and stir for another 2 minutes. Remove from heat. Separate eggs, putting yolks in a small bowl and the whites in a small mixing bowl. Take small amount of this mixture and stir into bowl with egg yolks; mix well. Immediately return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat. (If mixture is too lumpy or egg yolks have separated, beat with rotary or electric mixer.) Add butter and vanilla, then coconut. Pour into cooled pie crust. Spread meringue on top. Cook at 350˚ for 12 to 15 minutes. Cool. Can sprinkle a little coconut on top of meringue before cooking.