Coconut Cream Pie

Filling:
4 tablespoons granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut
2 teaspoons vanilla extract

1 baked 9-inch pie shell

Meringue:
2 egg whites
4 tablespoons granulated sugar
1/2 cup shredded coconut

Filling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. Cook until thickened. Add the 1 cup coconut and vanilla extract. Cool slightly, then turn into pie shell.

Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling; sprinkle with the 1/2 cup coconut. Bake at 325 degrees F for 15 minutes or until lightly browned.