Double-Coconut Cream Pie - cooking recipe

Ingredients

1/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
1 (8 oz.) can cream of coconut
3 beaten egg yolks
2 Tbsp. butter
1 c. flaked coconut
2 tsp. vanilla
1 (9-inch) baked pastry shell
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 c. sugar
2 Tbsp. flaked coconut

Preparation

For filling:
In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt.
Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan.
Cook and stir until bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir in butter until melted.
Stir in the 1 cup coconut and 2 teaspoons vanilla.
Pour filling into baked pastry shell.