Coconut Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
5 Tbsp. all-purpose flour
1/4 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
2/3 c. moist shredded coconut, chop slightly if shreds are too long
1 tsp. vanilla extract
1 baked and cooled 9-inch pie shell
2 egg whites
1/4 c. sugar
1/3 c. moist shredded coconut

Preparation

Combine 2/3 cup sugar, flour and salt in 2-quart saucepan; stir in milk gradually.
Cook on high until mixture starts to steam; switch to third and cook until thick, stirring constantly.
Switch to low.
Stir a little of the hot mixture into slightly beaten egg yolks; slowly stir into remaining hot mixture.
Cook for 2 minutes, stirring constantly.
Cool and chill in refrigerator.
Add 2/3 cup coconut and vanilla extract.
Pour into baked pie shell.