Coconut Macaroon Pie

Directions

1. Set oven for moderate, 375f.
2. Line 9-inch pie pan with pastry.
3. Flute rim.
4. Add salt to egg yolks: beat until thick and lemon-colored.
5. Add sugar, 1/2 cup at a time, beating well after each addition.
6. Add milk, butter or margarine, lemon juice, and almond extract; blend well.
7. Fold in coconut and stiffly beaten egg whites; turn into pie shell.
8. Bake 50 minutes or until knife inserted comes out clean.
9. Cool.