Instructions: Sift flour, 3/4 to l cup sugar and salt into bowl and mix well. Beat egg yolks in mixer bowl until blended. Add milk. Beat until blended. Add flour mixture and mix well. Pour into saucepan. Cook until thickened; stirring constantly. Stir in butter. Cook Just until butter melts, stirring constantly. Remove from heat. Stir in vanilla and coconut. Spoon into pie shell. Beat egg whites and cream of tartar in mixer bowl until frothy. Add 6 tablespoons sugar gradually beating constantly until stiff peaks form.

Spread over filling, sealing to edge. Bake at 350 degrees for 10 to 12 minutes or until brown. Add 1 tablespoon baking cocoa and increase milk to 2 cups for Chocolate Coconut Cream Pie.

Yield: 8 servings.

Approx

Arietta Miser-McGee

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