1/4 c all-purpose flour
1 c sugar
dash salt
2 c milk
3 egg yolks, beaten
1 1/2 t vanilla
1 1/3 c flaked coconut, divided
1 pie shell, 9 inch, baked

In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 c coconut. Pour hot filling into pie shell. Spread meringue over hot filling. Sprinkle remaining coconut over meringue.

Bake at 350°F for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Serves 6-8.

Meringue:

3 egg whites
6 T sugar

Beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves.