Coconut Cream Pie

1/3  cup		al purpose flour
1/4  teaspoon		salt
2  cups		milk
3		eggs
2  tablespoons		butter
1-1/2  teaspoons		vanilla
1		pillsbury pie crust
1/4  teaspoon		cream of tarter
1-1/8  cups		sugar
1  cup		coconut

Tip: For nutritional information on all the ingredients in Coconut Cream Pie just click on each ingredient name. Then adjust the serving size for any Coconut Cream Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pie Filling:
In sauce pan, combine 3/4 cup sugar 1/3 cup flour 1/4 tsp salt. Gradually add 2 cups of milk mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into 3 slightly beaten egg yolks; immediately return to hot mixture; cook 2 minutes stiring constantly. Remove from heat. Add 2 Tbsp of butter and 1 tsp of vanilla. Add 1 cup coconut to the filling. Pour into cooled baked pastry shell (pre bake pastry shell). Spread meringue atop pie, spinkle desired amount of coconut flakes on top and bake at 350 for 12-15 minutes. Cool.

Meringue:
Beat 3 egg whites with 1/2 tsp vanilla and 1/4 tsp of cream of tartar till soft peak form. Gradually add 6Tbsp of sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to edge of pastry.