Coconut Cream Pie - cooking recipe

Ingredients

3/4 c. sugar
3 Tbsp. cornstarch
2 c. milk
3 eggs, separated
1 tsp. coconut flavoring
1 Tbsp. margarine
1 c. shredded coconut
1 (9-inch) pie shell

Preparation

In a heavy saucepan add sugar and cornstarch.
Stir and mix. Pour into the mixture 2 cups of milk.
Cook on medium heat until mixture bubbles.
Cook for 2 minutes, stirring constantly.
Beat egg yolks and reserve whites for meringue.
Add some of the hot mixture to the egg yolks.
Beat together.
Pour back into the mixture.
Return to medium heat for 2 minutes longer, stirring constantly.
When thick, add flavoring, margarine and coconut. Cool and pour into a baked pie shell for deep dish filling recipe. Top with meringue or Cool Whip and coconut.