Coconut Cream Pie

PIE CRUST
    2    cups flour
    1    cup shortening
    ½    cup milk
    ½    tsp. salt

PIE FILLING
    ¾    cup sugar
    ⅛    tsp. salt
    ½    tsp. coconut flavoring
    2    eggs, beaten
    ⅓    cup flour
    2    cups milk
    2    T. butter
    2    cups raw coconut flakes

Combine pie crust ingredients. Roll out crust, place in 9-inch pie plate and cool in refrigerator for 30 minutes. Prick pie shell before baking. Bake at 350 degrees for 15 minutes. Cool.

Cream sugar, salt, flavoring and eggs together. Add flour, blending well. Scald milk in microwave for 2-3 minutes, then add butter to milk. Pour hot milk over flour mixture, combining well, and bring to boil, approximately 2 minutes in microwave. Stir in coconut flakes. Pour into cooled pie shell and chill.

Recipe by Dixie Brown
McKenzie Electric Cooperative member