Coconut Cream Meringue Pie

Ingredients:

Directions:

1/3 cup	- pure cane sugar	* If using fresh coconut, increase sugar in filling to 1/2 cup. Pie Filling: 1. Preheat oven to 350 degrees F. 2. In medium saucepan, combine 1/3 cup sugar, flour, and salt. 3. With wire brisk, blend in milk; cook over medium heat, stirring constantly, until mixture begins to boil. 4. Cook one more minute, while stirring constantly, then remove from heat. 5. In a small bowl, beat about 1/4 cup of the hot mixture into 3 egg yolks. 6. Pour egg yolks into saucepan, stirring rapidly to prevent lumping. 7. Return to low heat and cook 3 more minutes, stirring constantly (do not boil).
1/2 cup	- unsifted flour
1/4 tsp.	- salt
2 cups	- milk
3	- egg yolks
1 Tbsp.	- butter
1 tsp.	- vanilla extract
1/4 tsp.	- almond extract
1 cup	- shredded coconut
9“	- baked pie shell
3	- egg whites
8. Remove from heat; stir in butter and extracts , until butter is melted.
9. Fold in coconut, set aside.  Make meringue (See below).
10. Pour filling into baked pie shell.
11. Spread meringue over hot pie filling, sealing meringue to the crust.
12. Bake 10 - 12 minutes or until golden.  Cool on wire rack
Meringue: In a mixing bowl, add 3 egg whites and beat until stiff.  Add 1/2 cup sugar and 1 tsp. vanilla extract beat until meringue peaks.