Mix dry ingredients. Stir in milk gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter, vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3 egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if desired. Bake at 400 for 8-10 minutes. MRS GILBERT BONNER (SUSIE) BLACKTON, AR From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.
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