Coconut Cream Pie - cooking recipe

Ingredients

1 baked 9-inch pastry shell
1/4 c. cornstarch
2/3 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, 2/3 cup sugar and salt in double boiler top. Slowly stir in milk.
Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon.
Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture.
Cook for 2 minutes, stirring constantly.
Remove from boiling water.
Stir in vanilla and 3/4 cup coconut.
Cool to room temperature.
Turn into pastry shell.