Ingredients

1. 2 cups milk
2. 3 egg yolks
3. 4 rounded tablespoons flour
4. 1 pinch salt
5. 1 cup sugar
6. 2 tablespoons butter
7. 1 teaspoon vanilla extract
8. 1 (3.5-ounce) can flaked coconut, divided
9. 1 (9-inch) pie shell, baked
10. 1 recipe Meringue

Directions

1. Preheat oven to 350º.
2. In a small bowl, lightly beat egg yolks with a fork or a whisk; set aside.
3. In the top of a double boiler over boiling water, over medium heat, on stovetop, scald milk. (Milk should be very hot, but not boiling.) Pour a small amount of scalded milk into the beaten egg yolks; stir well. Add egg yolk mixture to remainder of milk in the top of the double boiler; stir well.
4. In a small bowl, combine flour, salt, and sugar; add to milk mixture and whisk well. Continue to cook in the top of the double boiler, stirring constantly, until custard mixture is very thick. Remove from heat and stir in butter, vanilla, and 3/4 can flaked coconut.
5. Pour custard into baked pie shell. Top with Meringue, making certain that Meringue touches pie shell on all sides, and sprinkle with remaining 1/4 can coconut. Bake for 12 minutes, or until golden brown.