Coconut Custard Pie

Coconut Custard Pie

• 3/4 cup sugar or Splenda
• 3 tablespoons plain flour
• Dash salt
• 4 eggs
• 2 cups milk
• 1 cup coconut
• vanilla wafers
• 1 cooked pie shell

Combine ½ cup sugar (or Splenda), flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk and coconut Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat; stir in vanilla. Pour into pie shell and top with meringue.


Meringue
Beat the egg whites with an electric mixer on high speed; slowly add the sugar (Splenda) beating until the whites are stiff. Spread over the top of the custard. Brown in a 400 degree oven for about 10 minutes.