Coconut-lovers will rejoice with this chilled coconut meringue pie. Note to self: never turn down coconut . . . or pie.

Coconut Meringue Pie

Bake pie crust according to package directions. Set oven to 375 degrees. Separate eggs.

For filling, combine 1 1/2 cups sugar, flour and salt in heavy saucepan. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

Lightly beat egg yolks with fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling. Return to heat and cook and stir 2 minutes more. Remove from heat. Stir in coconut, butter and 1 teaspoon vanilla. Keep filling warm.

For meringue, combine egg whites and 1/8 teaspoon vanilla in a large mixing bowl. Beat with electric mixer on medium until soft peaks form. With mixer running, gradually add 2 tablespoons sugar and continue beating until stiff glossy peaks.

Pour warm filling into baked pie shell. Spread meringue over warm filling; seal meringue to edge of crust. Bake for 15 to 20 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate 3 to 6 hours before serving.