Coconut Cream Pie (Best of country Pies)

6-8 servings

• ¾ cup sugar
• 3 tablespoons all-purpose flour
• Pinch of salt
• 3 cups milk
• 3 eggs, beaten
• 1½ cups flaked coconut, toasted, divided
• 1 tablespoon butter or margarine
• 1½ teaspoons vanilla extract
• 1 pasry shell (9 inches), baked

1. In a saucepan, combine sugar, flour and salt.
2. Stir in milk until smooth ; cook and stir over medium-high heat until thickened and bubbly, cook and stir 2 minutes longer and remove from the heat.
3. Gradually stir about 1 cup of hot mixture into beaten eggs ; return all to saucepan and bring to a gentle boil.
4. Cook and stir 2 minutes, remove from the heat ; stir in 1 cup coconut, butter and vanilla.
5. Pour into pastry shell, sprinkle with remaining coconut.
6. Chill for several hours before serving ; refrigerate leftovers.

BON APPÉTIT