Coconut Cream Pie

Ingredients:

Directions:

1 1/2 cups	- pure cane sugar	Pie Filling - 1. In sauce pan, mix 1 cup sugar and 1/2 cup flour. 2. Add milk and water to sugar and flour while mixing. 3. Add 2 beaten egg yolks, 1 tsp. vanilla extract and salt to ingredients in sauce pan while mixing. 4. While stirring as needed to prevent burning; cook until mixture thickens on medium heat. 5. Once mixture has thickened, remove from stove and allow to cool. 6. Once cooled some, add 1 cup coconut and stir well.  Pour into pre-baked, cooled pie shell.  Save back 1 Tbsp. of coconut.
1/2 cup	- flour
1/2 to 2/3 cup	- water
1/3 to 1/2 pt.	- milk
dash	- salt
2	- eggs
1 cup	- coconut
2 tsp.	- vanilla extract
Meringue - 1. In a mixing bowl, add 2 egg whites and beat until stiff.  Add 1/2 cup sugar and 1 tsp. vanilla extract beat until meringue peaks.
2. Remove from bowl and spread over pie.  Sprinkle remaining 1 Tbsp. of coconut over top of meringue.
3. Place pie into oven and bake in 300 degrees F until meringue browns (about 10 minutes).  Take pie from oven and allow to completely cool before cutting.