Coconut Cream Pie

SUBMITTED BY: Vera Moffitt

"This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups milk
3 eggs, beaten
1 1/2 cups flaked coconut, toasted, divided
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla extract
1 (9 inch) pastry shell, baked

DIRECTIONS

In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.