1/2 pt. Breakfast cream
1 can coconut
3 eggs, separated
3/4 c. sugar
Dash salt
1 tsp. vanilla extract
2 tbsp. flour or 1 tbsp. cornstarch
9 inch unbaked pie shell

Beat egg whites until stiff and set aside. Place dry ingredients in a separate bowl and mix. Add a little cream and stir to moisten. Add egg yolks and mix well. Add rest of cream and stir until smooth. Add coconut and vanilla and mix. Gently fold in beaten egg whites. Pour in unbaked pie shell. Bake at 350 degrees for 10 minutes, then at 325 degrees for 35 minutes.