Ingredients:

• Deep Dish Pie Crust- Bake per directions/recipe if homemade
• 1 ¼ Cup Sugar
• 3 ½ Tablespoon Self-Rising Flour
• Pinch of salt
• 3 egg yolks (save whites for meringue)
• 2 Cups Whole Milk
• 1 Tablespoon Butter
• 1 teaspoon Vanilla
• 1 teaspoon of coconut flavoring (Watkins is my favorite)
• 1 ½ cups of coconut (1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer)

Meringue:

• 3 egg whites
• Splash of water
• ¼ teaspoon cream of tartar
• 6 Tablespoons of Sugar
• 1 teaspoon of vanilla

Instructions:

1. Prepare the Filling:
   • Mix all 3 ingredients together removing any lumps.
   • Add 3 egg yolks (save whites for meringue)
   • Add 2 Cups Whole Milk
   • Mix until smooth.
   • Transfer to stove and cook on medium high heat stirring nonstop until thickened. Remove from heat and add the following:
     • 1 Tablespoon Butter
     • 1 teaspoon Vanilla
     • 1 teaspoon of coconut flavoring (Watkins is my favorite)
   • Then add 1 ½ cups of coconut. I use 1 cup of fresh frozen (Birdseye brand) and ½ cup of Sweetened Coconut Flakes. This is just preference you can use whichever you prefer.
2. Prepare the Meringue:
   • I just make a basic meringue. 3 egg whites, splash of water, ¼ teaspoon cream of tartar. Mix until stiff add 6 Tablespoons of Sugar beating in slowly and 1 teaspoon of vanilla.
3. Assemble and Bake:
   • Place meringue on pie sealing all edges. Sprinkle some coconut on top.
   • Bake pie at 350 for about 15 minutes or until the meringue is golden brown.
4. Enjoy!