1 baked 9" pie crust
1 c. sugar
1/3 c. flour
2 egg yolks (reserve white)
2 c. milk
1 tbsp. butter
1 tsp. vanilla extract
3/4 c. shredded coconut

Combine sugar, flour and egg yolks, beating well. Add milk, butter and vanilla, mix about 2 minutes. Pour into saucepan and bring to a boil, stirring continuously for 1 minute. Take off heat and fold in coconut. Let cool. Top with whipped topping or meringue.

MERINGUE: 2 large egg whites and 4 tablespoons sugar. Beat egg whites and sugar until stiff. Cover pie and bake at 350 degrees for 10 minutes or until browned. Pie will keep longer in refrigerator if meringue is used.