One of my favorites pies!
Here is a recipe from Mary Ann of Gilligan's Island
Coconut Cream Pie
by MaryAnn
1 1/2 cup half-and-half 3 cups shredded coconut
1/2 cup sugar 1 9-inch baked pie shell
1/8 teaspoon salt 3 tablespoons sugar
1/4 cup all-purpose flour 3 eggs
1/2 teaspoon vanilla extract
In the top of a double boiler over simmering water scald the half-and-half. Add 1/2 cup of sugar, 1/8 teaspoon of salt, and the flour, and stir until thick and smooth. Cover and cook for 15 to 20 minutes. Separate the eggs and beat the yolks. Remove the pan from the water and add the egg yolks gradually. Return the pan to the water and cook for 5 minutes. Remove the pan from the water again and add 1/2 teaspoon of vanilla and the coconut. Cool. Pour the filling into the pie shell. Beat the egg whites with the remaining ingredients. Spread the meringue over the pie, and toast in the oven.
Makes 6 servings.