Rome Family Cookbook
By Mary Rome Funk

Instructions

Mix together in top of double boiler: flour, sugar and salt.
Add hot milk. Stir vigorously until well blended. Add more hot milk, and cook over direct heat until thick and smooth, stirring constantly. Separate eggs. Beat yolks well. Stir a little of the hot mix into the yolks, pour back into hot mix. Cook over water 2 more minutes stirring constantly. Remove from heat and stir in butter and vanilla.
Beat egg whites until stiff. Gradually add sugar. Beat until smooth and thick. Fold coconut into hot mix. Then fold about 1/3 of the egg whites into it.
Pour into 8 or 9-inch pie shell, and quickly add meringue on top. Be sure to cover to edge of crust all around. Bake at 350 for 12-15 minutes or until golden brown. Cool on rack before cutting.