Coconut Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
5 eggs, separated
1 1/2 c. sugar (white)
1/4 tsp. salt
2 3/4 c. milk
2 tsp. vanilla
1/4 c. butter
1 (10 oz.) can grated moist coconut
1/4 c. (additional) granulated sugar

Preparation

Beat the yolks until light and lemon colored; set aside.
Mix the sugar and salt together thoroughly.
Scald the milk in the top of a double boiler.
Add the sugar mixture to the milk; beat until free of lumps.
Add 3 tablespoons of the hot milk mixture to the egg yolk mixture, then add the yolks to the hot milk.
Beat again until thoroughly mixed.
Cook over boiling water, stirring constantly, until the mixture has thickened and coats the spoon. Remove from the heat; allow to cool slightly.