Coconut Macaroon Pie
1/2 c. soft butter
1 1/2 c. sugar
1/4 tsp. salt
1/4 c. flour
1/2 c. milk
1/2 tsp. vanilla
1 1/2 c. shredded coconut
9" unbaked pie shell
Beat butter until creamy. Gradually beat in the sugar, salt and flour. Add the
eggs one at a time, beating after each addition. Stir in the milk. Fold in 1 cup
of the coconut. Pour the mixture into the pie shell and sprinkle the remaining
coconut over the top.
Bake at 325 degrees for 60 minutes or until the coconut is brown and the filling
is firm. Cool on a rack and serve at room temperature.