MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Coconut Cream Pie
 Categories: Pies, Pastry, Desserts, Dairy
      Yield: 6 servings
 
      1    Sheet refrigerated pie
           - crust
    3/4 c  Sugar
      3 tb All-purpose flour
    1/8 ts Salt
      3 c  Whole milk
      3 lg Eggs; beaten
  1 1/2 c  Sweetened shredded coconut;
           - toasted, divided
      1 tb Butter
  1 1/2 ts Vanilla extract
 
  Unroll crust into a 9" pie plate; flute edge.
  Refrigerate 30 minutes.
  
  Set oven @ 400 F/205 C.
  
  Line crust with a double thickness of foil. Fill with
  pie weights, dried beans or uncooked rice. Bake on a
  lower oven rack or until edge is golden brown, 15-20
  minutes. Remove foil and weights; bake until bottom is
  golden brown, 3-6 minutes longer or. Cool on a wire
  rack.
  
  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 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 about 2 minutes more (do not boil).
  Remove from the heat; stir in 1 cup coconut, butter and
  vanilla.
  
  Pour into crust; sprinkle with remaining coconut. Chill
  for several hours before serving.
  
  Recipe by Vera Moffitt, Oskaloosa, Kansas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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