Alice's Coconut Cream Pie

3/4 c. sugar
1/3 c. flour
2 c. milk (may use 13.5 oz can coconut milk*)
3 eggs, separated
1 t. vanilla
7 oz. pkg flaked coconut, divided
6 T. sugar
unbaked deep dish pie shell

Bake pricked crust at 400 degrees for 10-13 minutes while making filling. Place sugar and flour in a jar, add milk, and shake to combine. Place in pan. Let mixture heat up. Add beaten egg yolks. Stir until well mixed. Let it cook 10 minutes or until it starts to get thick. Add vanilla. Add half of coconut. Save the other half for the topping. Pour in baked pie shell, that is placed on cookie sheet.

Beat the egg whites until stiff, adding 6 T. sugar. Spread on pie, sprinkle with remaining coconut, and bake in 300 degree oven until nice and brown. About 15 minutes*. Remove from oven on cookie sheet and cool. Place pie in refrigerator 3-4 hours, or overnight, until set completely.

*If you use coconut milk, bake for 35-45 minutes, instead of 15 minutes, to allow custard time to firmly set. (Coconut milk will liquify while cooking in the pan)

**This recipe can be doubled to make 2 pies.