Coconut Cream Pie - cooking recipe

Ingredients

1 baked (9-inch) pastry shell
1/4 c. cornstarch
1 c. sugar
1/2 tsp. salt
2 1/2 c. milk
3 eggs, separated
1 tsp. vanilla
1 c. flaked coconut
6 Tbsp. sugar

Preparation

Mix cornstarch, sugar and salt in double boiler top.
Slowly stir in milk.
Cook, stirring constantly, until thick enough to mound slightly when dropped from spoon.
Stir a little hot mixture into beaten egg yolks, then add to remaining mixture and cook 2 minutes longer.
Remove from heat and add vanilla and coconut. Cool to room temperature.
Turn into pie shell.