In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook
and stir over medium-high heat until thickened and bubbly. Reduce heat; cook
and stir for 2 minutes longer.
Remove from the heat; gradually stir about 1 cup of hot mixture into beaten
eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling.
Reduce heat; cook and stir for about 2 minutes more (do not boil).
Remove from the heat; stir in 1 cup coconut, butter and vanilla extract.
Pour into pie shell; sprinkle with remaining coconut.
Chill for several hours before serving.
Yield: 1 (9-inch) pie
From the kitchen of Linda Jolly.
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