This Coconut Cream Pie recipe is from the Better Homes & Gardens Cookbook. This cookbook should be one of the first cookbooks you get.

INGREDIENTS:

3/4 cup sugar

1/3 cup all-purpose flour OR 3 Tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 slightly beaten egg yolks

2 Tablespoons butter

1 teaspoon vanilla

1 cup flaked coconut

1 9" baked pastry shell

RECIPE:

In a saucepan, combine the sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium high heat until bubbly.

Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes more, stirring constantly. Remove from heat.

Add butter and vanilla and 1 cup flaked coconut. Pour into cooled, baked pastry shell.

The best topping for this pie is a meringue. It really sets off your pie. Make a meringue and spread it over the top to the edges. Brown very lightly in the oven but do not burn it.

Allow pie to cool before serving.