Coconut Cream Pie

1 cup sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups milk
4 eggs, separated
3 tbsp butter
1-1/2 tsp vanilla extract
1 3-1/2 oz can flaked coconut
1 9" baked pie shell
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 cup sugar


In a saucepan combine sugar, flour, and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from heat.


Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into baked pie shell.


Beat egg whites with vanilla and cream of tartar. Gradually add sugar, beating until stiff. Spread over the hot filling. Sprinkle with the remaining coconut. Bake in a 350 F. oven for 12 to 15 minutes or until the meringue is golden brown. Cover and refrigerate until ready to serve.