How to make a coconut cream pie

Bake crust according to package directions

Filling

Blend sugar, flour and salt with the cold milk

Add scalded milk, gradually, stirring constantly

Cook on a low heat until thick

Add beaten egg yolks

Cook 2 minutes longer

Remove from heat

Add vanilla extract and coconut

Cool then pour into previously baked pie shell

Meringue

Fill saucepan half way and heat to a rolling boil

Pour egg whites into mixing bowl

Place mixing bowl into saucepan whisking consistently

Add sugar slowly, whisking continually until all sugar is added and egg whites are warm to touch

Remove from heat and mix on high until peaks form in mixture, usually about 5 minutes (They should be glossy on top and when you invert the bowl, they should remain in place.)

Cover the pie with meringue

Sprinkle assembled pie with coconut flakes

Set oven to broil and set pie on bottom rack, watch continuously until pie has reached desired color