Coconut Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
3 Tbsp. cornstarch
1/2 tsp. salt
2 1/2 c. cold milk
2 egg yolks, slightly beaten
1 Tbsp. butter
1 tsp. vanilla
1 c. moist, shredded coconut
1 cooked pie shell

Preparation

Combine sugar, salt and cornstarch in a saucepan.
Stir in cold milk gradually.
Cook over direct heat, stirring constantly, until mixture begins to thicken.
Lower heat and continue to cook until filling has bubbled for 1 minute.
Add part of hot mixture to slightly beaten egg yolks.
Blend and return to saucepan.
Cook for 2 minutes over very low heat.